Prosciutto-Wrapped Soft-Shell Crab Cigars with Shaved Radish and Arugula Salad

1. 1

   Season the crabs lightly with salt and pepper on both sides.

2. 2

   Lay out the slices of prosciutto with the short end facing you.

3. 3

   Place a crab on each of the short ends and roll up, tucking in the claws as you go.

4. 4

   In a large saute pan over high heat, heat 2 tablespoons of the olive oil.

5. 5

   Add the wrapped crabs and sear for about 2 minutes per side, until the prosciutto is crispy and the crabs are cooked through.

6. 6

   Dress the radishes and arugula leaves with the remaining 1 tablespoon olive oil and the lemon juice, seasoning to taste with salt and pepper.

7. 7

   Divide the salad among 4 plates, mounding it slightly.

8. 8

   Place a cooked, wrapped crab on top of each.

9. 9

   Drizzle with olive oil and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.