Baked Soft Shell Crab

Recipe courtesy of Chef Chris Braswell
as seen on episode “Currituck Soft Shell Crabs”, season 3

Serves 4

Ingredients:

• 4 soft shell crabs washed and cleaned
• ½ pound peeled local shrimp
• ¼ cup olive oil
• 1 tablespoon garlic
• ½ stick of butter
• ¼ cup minced shallots
• ½ cup white wine
• ½ cup bread crumbs
• ½ cup fresh grated parmesan cheese
• 1 batch Chermoula Sauce (recipe follows)

Directions:
Combine parmesan cheese and bread crumbs. Set aside. Pre-heat oven to 375 degrees.
Season soft-shell crabs with salt and pepper. Heat olive oil in sauté pan and saute crabs on each side until brown ( 1-2 minutes). Remove crabs and place in a baking dish topside up. Deglaze sauté pan with white wine. Add garlic, butter and shallots and reduce. Add shrimp to Garlic Shallot Sauté. Heat for 2-3 minutes. Top soft shell crabs with shrimp sauté and bread crumb/cheese mix. Bake for 15 minutes until golden brown. Plate and drizzle with Chermoula Sauce

Chermoula Sauce

Ingredients:

• 1 cup cilantro, stems and leaves
• ½ cup parsley, stems and leaves
• 2 tablespoons garlic
• 1 teaspoon cumin
• ¼ teaspoon red pepper flakes
• 2 tablespoons lemon juice
• ¼ cup olive oil

Directions:
Mix cilantro, parsley, garlic, lemon juice and spices in a food processor. Mix well, chopping stems and leaves to a pulp. Slowly blend in olive oil.

Tags: Chermoula Sauce, Soft Shell Crabs

Category: Recipes