Panfried Soft-Shell Crabs With Wilted Escarole Recipe

Name: Panfried Soft-Shell Crabs With Wilted Escarole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons extra-virgin olive oil; 1 large head of escarole, cored and cut into 1/2 -inch-wide strips; 2 large garlic cloves, minced; 2 anchovy fillets, finely chopped, plus 1 teaspoon oil from the jar; 2 tablespoons fresh lemon juice; 5 tablespoons unsalted butter; 1/2 cup all-purpose flour; Salt and freshly ground pepper; 4 medium soft-shell crabs, cleaned; 3 tablespoons vegetable oil

Servings: persons

1 1/2 teaspoons extra-virgin olive oil
1 large head of escarole, cored and cut into 1/2 -inch-wide strips
2 large garlic cloves, minced
2 anchovy fillets, finely chopped, plus 1 teaspoon oil from the jar
2 tablespoons fresh lemon juice
5 tablespoons unsalted butter
1/2 cup all-purpose flour
Salt and freshly ground pepper
4 medium soft-shell crabs, cleaned
3 tablespoons vegetable oil

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

815

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 teaspoons extra-virgin olive oil, 1 large head of escarole, cored and cut into 1/2 -inch-wide strips, 2 large garlic cloves, minced, 2 anchovy fillets, finely chopped, plus 1 teaspoon oil from the jar, and more.

Yes, Panfried Soft-Shell Crabs With Wilted Escarole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Panfried Soft-Shell Crabs With Wilted Escarole

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