Ingredients Jump to Instructions ↓

  1. 3 medium soft shell crabs, cleaned

  2. 2 tbsp. extra virgin olive oil

  3. 2 tbsp. butter

  4. 1/4 cup fresh peas, shucked

  5. 1/4 cup shiitake mushrooms, thinly sliced

  6. 1/4 cup pancetta, cubed and cooked until crispy

  7. 1/4 cup sugar snap peas, blanched

  8. 1 tsp. orange zest

  9. 1/4 cup dry white wine (such as Sauvignon Blanc)

  10. 1 tsp. fresh mint, finely chopped

  11. For the carrot pure:

  12. 3 carrots, blanched

  13. 1/2 tsp. freshly grated ginger

  14. 1 tbsp. butter

  15. 1/2 tsp. cumin

Instructions Jump to Ingredients ↑

  1. Melt 1 tbsp. of the butter and olive oil in a skillet over medium-high heat. Season the crabs on both sides with salt and pepper, then sear for about one minute on each side. Once cooked, set aside and allow to drain on a paper towel.

  2. Add the remaining butter and olive oil to the skillet. Add the peas, mushrooms, pancetta, snap peas and orange zest, then cook until the vegetables become tender. Season to taste with salt and pepper and continue to cook for another minute.

  3. Return the crabs to the skillet with the vegetables. Pour the wine over the crabs, stir in the mint and allow to cook for another minute.

  4. Make the carrot pure by adding all ingredients to a blender and processing until smooth.

  5. Spoon 1/2 cup of the carrot pure onto a plate, then top with the crabs and vegetables. Serve immediately


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