Soft Shell Crabs Pan Seared in Extra Virgin Olive Oil
with Organic Roasted Beets and Scordalia
Serves 4
Soft Shell Crab Ingredients:
4 piece soft shell crabs
½ cup all-purpose flour
½ cup extra virgin olive oil
Sea salt and pepper
Roasted Beets Ingredients:
1lb organic red or yellow beets
1 cup water
½ cup red wine vinegar
2 pieces bay leaves
Scordalia Ingredients:
3 garlic cloves
¼ cup almonds
¼ cup white vinegar
½ tsp white pepper
1 tsp sea salt
1lb loaf of bread, crust removed, soaked in water and drained
1 cup extra virgin olive oil
Soft Shell Crab Preparation:
Soft shell crabs should be cleaned immediately before they are cooked. Rinse them under running cold water. Curl back the pointed side of the top shell to expose and cut the gills. Repeat on the other side. Cut across the front of the crab behind the eyes and mouth. Toss the crabs in flour in a large mixing bowl. Pat them gently to remove excess flour. In a sauté pan, heat the olive oil and gently slide the crabs’ top shell into the pan. Cook the crabs over medium heat for 3-4 minutes on each side.
Roasted Beets Preparation:
In a 6 x 10 inch roasting pan, place the beets, water, vinegar and bay leaves and bake at 425 degrees for 1 hour. Remove from the oven. Let cool. Once the beets are cool, peel and slice them.
Scordalia Preparation:
In a blender add all the ingredients except the olive oil. Blend at high speed for 2-3 minutes. Reduce speed to medium and slowly add the olive oil.
