I dredge the crabs in a some flour/salt/pepper, then saute in grapeseed oil and butter. 3 minutes per side, shell side down first. When they are finished, put them on a pan in a warm oven to keep them hot.
Add a little more butter, then some minced garlic. Give that a minute or two, then put the mushrooms in the pan. Give them a minute or two, then toss in the tomatoes. after about 30 seconds put in a splash of white wine. Let that simmer for a sec then deglaze with some fresh lemon juice. Remove the pan from the heat, swirl in a tablespoon of chilled butter, salt/pepper to taste.
Put the veggies center plate, then put the crabs on top. Spoon the sauce over, add a little parsley and lemon et voila!
Give 'em a shot!
Thanks for reading.
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