This is a simple and delicious recipe, which does not overwhelm the delicate, unctuousness of the crabs at this state of their development. As often is the case, pure simplicity is the best choice when preparing a dish with such a subtle, yet incredibly complex flavor palette.
Wine Pairing: This dish is perfect for a Sauvignon Blanc based wine – but not one of the grapefruit – driven versions from New Zealand. Rather, think white Bordeaux with its Semillon influence adding a roundness and more of a lemony edge. But best of all, might be Domaine du Salvard’s Cheverny (750ml – $16.99) this French white blend is 80% Sauvignon Blanc and 20% crisp, unoaked Chardonnay.
- 4 soft shell crabs, cleaned and rinsed
- 1 cup all-purpose flour
- 2 Tbsp Old Bay Seasoning
- 2 eggs, beaten
- 2 tablespoons milk
- 6 Tbsp olive oil
- 1⁄4 cup butter
- 2 Tbsp capers, drained
- 1⁄2 cup dry white wine
- 4 medium lemons, juiced
- 2 Tbsp fresh flat-leaf parsley, chopped
Directions for Tomato Bisque:
- In a Ziploc bag, add flour and Old Bay seasoning. Seal and shake to mix.
- In a mixing bowl, combine eggs and milk.
- Cover crabs in egg mixture, then add to seasoned flour and shake to coat. Shake off excess when removing from bag.
- Heat 3 Tbsp oil in large saute pan or skillet over medium heat. Add crabs in a single layer and cook for about 3 minutes, then turn and cook for another 3 minutes. The crabs should be nice and golden brown. (Be careful when cooking, because they sometimes will pop and/or spatter.) Remove crabs to serving dish.
- Heat remaining 3 Tbsp oil in pan, then add remaining crabs and repeat cooking instructions.
- Do not clean out pan when crabs are removed but add butter. Let the butter melt and turn a little brown.
- Add the capers and the wine. Cook for about 1 minute, then add the lemon juice and the parsley. Cook for about 2 more minutes, or until reduced by about a third. Pour sauce over the crabs and serve.
This recipe is courtesy of Cool Springs Wines & Spirits staffer, Richard, and his dog, Bella.