Soft-Shell Crabs in Bacon on Arugula with Mustard Vinaigrette

1. 1

   In a medium glass or stainless-steel bowl, whisk together the vinegar, mustard, 1/4 teaspoon of the salt, and 1/8 teaspoon pepper.

2. 2

   Add the olive oil slowly, whisking.

3. 3

   Wrap the body of each crab with two slices of bacon without overlapping, leaving the legs exposed.

4. 4

   In a shallow bowl, combine the flour, the remaining 1/2 teaspoon of the salt, and 1/4 teaspoon pepper.

5. 5

   In each of two large frying pans, heat 1 1/2 tablespoons of the cooking oil over moderately high heat.

6. 6

   Dust the crabs and bacon with the flour mixture and shake off the excess.

7. 7

   Put the crabs in the pans, upside down.

8. 8

   Cook until the bacon is browned and crisp, about 3 minutes.

9. 9

   Turn and cook until the bacon on the other side is browned and crisp and the crabs are just done, about 3 minutes longer.

10. 10

    To serve, toss the arugula with the vinaigrette and mound on four plates.

11. 11

    Top the salad with the crabs.

* Per serving · 4 servings · Values may vary.

No additional tips available.