Soft-Shell Crabs With Garlic Vinaigrette
- 1/4 teaspoon kosher salt
- Freshly ground pepper to taste
- 1 tablespoon Dijon mustard
- 2 tablespoons sherry vinegar
- 1/4 cup corn oil
- 1/4 cup olive oil
- 1 clove garlic peeled and minced
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh chervil
- 4 medium soft-shell crabs cleaned
- 1 tablespoon all-purpose flour
- Kosher salt and freshly ground pepper to taste
- 1 tablespoon corn oil
- To make the vinaigrette, in a mixing bowl, whisk together the salt, pepper, mustard and vinegar.
- Whisking constantly, slowly drizzle in the corn oil and then the olive oil.
- Stir in the garlic and herbs.
- Set aside.
- Coat the crabs lightly with the flour.
- Season on both sides with salt and pepper.
- Heat the corn oil in large nonstick skillet over high heat until the oil smokes.
- Add the crabs top side down and saute for 1 1/2 minutes.
- Turn the crabs over, lower the heat to medium and saute until browned on the bottom and cooked through, about 3 1/2 minutes.
- Spoon a pool of the vinaigrette into the center of 4 plates.
- Pat the crabs dry and place in the vinaigrette.
- Serve immediately.
kosher salt, freshly ground pepper, mustard, sherry vinegar, corn oil, olive oil, clove garlic, tarragon, fresh chives, chervil, softshell, flour, kosher salt, corn oil
Taken from cooking.nytimes.com/recipes/5406 (may not work)