Patrick Clark's Crab With Arugula and Macadamias Recipe

Name: Patrick Clark's Crab With Arugula and Macadamias
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Milk for dipping; Seasoned flour for dredging; 3 tablespoons peanut oil; 2 to 3 bunches arugula, washed and dried; 2 tablespoons extra-virgin olive oil; Lemon juice to taste; Coarse salt and freshly ground pepper to taste; 5 tablespoons unsalted butter; 2 tablespoons balsamic vinegar; 3 ounces coarsely chopped macadamia nuts; 1 tablespoon parsley; 8 to 12 soft-shell crabs, cleaned

Servings: persons

Milk for dipping
Seasoned flour for dredging
3 tablespoons peanut oil
2 to 3 bunches arugula, washed and dried
2 tablespoons extra-virgin olive oil
Lemon juice to taste
Coarse salt and freshly ground pepper to taste
5 tablespoons unsalted butter
2 tablespoons balsamic vinegar
3 ounces coarsely chopped macadamia nuts
1 tablespoon parsley
8 to 12 soft-shell crabs, cleaned

1
Dip the crabs first in milk, then in the flour.
2
Heat the oil in a large frying pan and saute the crabs a few at a time starting with the shell side down first.
3
Saute for one-and-a-half to two minutes on each side and drain on paper towels.
4
Toss the arugula in the olive oil, season to taste with lemon juice, salt and pepper.
5
Divide the arugula leaves among four individual plates.
6
In a saucepan, heat the butter over medium-high heat.
7
When it starts to brown take it off the fire and add the vinegar.
8
When it stops sizzling, add the macadamia nuts, parsley, salt and pepper.
9
Pour the hot sauce over the crabs, distributing the nuts evenly, and serve at once.

258

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 12 ingredients. The key ingredients include: Milk for dipping, Seasoned flour for dredging, 3 tablespoons peanut oil, 2 to 3 bunches arugula, washed and dried, and more.

Yes, Patrick Clark's Crab With Arugula and Macadamias 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.

Patrick Clark's Crab With Arugula and Macadamias

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