Herb Crusted Softshell Crabs with a Fresh Tomato Risotto

1. 1

   Preheat the oven to 400 degrees F. Season the soft-shell crabs with salt and pepper.

2. 2

   Rub each soft-shell completely with about 1 tablespoon of the mustard.

3. 3

   Crust each soft-shell with some of the herbs, coating each crab completely.

4. 4

   In 2 large oven-proof saute pans, over medium heat, add 1/4 cup of oil to each pan.

5. 5

   When the oil is hot, carefully add 3 of the soft-shells to the hot pan, top-side down.

6. 6

   Pan-fry for 2 minutes on each side.

7. 7

   Remove and place on a parchment-lined baking sheet.

8. 8

   Using a paper towel, wipe out the pan and heat the remaining oil.

9. 9

   Repeat the above process with the remaining soft-shells.

10. 10

    Place the pan in the oven and cook for 8 minutes.

11. 11

    Remove from the oven.

12. 12

    Spoon the risotto in the center of each serving plate.

13. 13

    Lay 2 of the soft-shells over the risotto.

14. 14

    Garnish with chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.