Recipe

Panfried Soft-shell Crabs With Wilted Escarole Recipe

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Ingredients

Directions

Step #1 In a nonreactive medium sauce-pan, warm the olive oil.
Step #2 Add the escarole & cook over high heat, stirring, until wilted.
Step #3 Reduce the heat to moderate, add the garlic & stir for 2 mins.
Step #4 Stir in the anchovy fillets & oil; reduce the heat to moderately low.
Step #5 Cover up & cook, until the escarole is tender, stirring twice, about 4 mins.
Step #6 Add the lemon juice & swirl in 2 tbsps of the butter.
Step #7 Remove from the heat.
Step #8 On a large flat plate, mix the flour with 1 tsp salt & 1/2 tsp pepper.
Step #9 Pat the crabs dry with paper towels.
Step #10 Dredge them in the flour, shaking off the excess.
Step #11 In a large skillet, heat the oil until shimmering.
Step #12 Add the remaining 3 tbsps butter; when it stops sizzling, put in the crabs, undersides up.
Step #13 Fry over high heat, until crisp & cooked through, turning once, about 7 mins.
Step #14 Reduce the heat if the oil gets too smoky.
Step #15 Gently reheat the escarole & taste for seasoning.
Step #16 Spoon the escarole & lemon sauce onto plates, set the crabs on top & serve hot.
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