Chesapeake Soft Shell Crabs

Chesapeake Soft Shell Crabs served at Goodstone Inn & Restaurant with Broccoli Rabe, Whole Grain Mustard Sauce

4 fresh soft shell crabs (swimming and alive!)
4 Tablespoons toasted almond flour for dredging
Maryland jumbo lump crabmeat for stuffing (optional)
Fresh broccoli rabe (garden fresh)

ADDITIONAL INGREDIENTS: Minced garlic, olive oil (EVOO), minced shallots, butter, heavy cream, Champagne vinegar, whole grain mustard, white wine

For the Crabs:
1. Snip and clean crabs and remove the lungs. Set aside on a dry towel to absorb excess moisture.
2. Carefully clean the jumbo lump crabmeat discarding any shells.
3. Quickly sauté the crabmeat in a little brown butter with shallots and a pinch of salt and freshly ground pepper. Reserve.
4. Warm: Dredge the crabs in the toasted almond flour and sauté them in a skillet until "just cooked" turning only once. Carefully lift the top shell of each crab and "stuff" with the sautéed crabmeat. Reserve warm.

For the Broccoli Rabe:
1. Blanch in boiling water for 30 seconds and shock in ice water. Drain thoroughly!
2. In a "fiery" hot skillet, stir fry with the garlic and a pinch of salt and pepper. Remove at once onto two serving plates as a "bed" for the crabs.

For the Sauce:
1. Reduce one cup of white wine with the remaining shallots and two tablespoons of champagne vinegar until heavily dissolved. Add 1/4 cup of heavy cream and reduce.
2. Remove from heat and whisk in chilled butter cut cubes. Season to taste and add about one tablespoon of whole grain mustard.

Organize the crabs on their bed of broccoli rabe and top with the sauce. Bon Appetit!

Recipe Summary:
Yield: 4
Prep Time: 20 minutes
Cook Time: 20 minutes

Other recipes by Goodstone Inn & Restaurant:
Chilled Tomato Soup With Crab Salad
Garlic- Braised Whole Chicken With Great Northern Beans & Leeks
Warm Apple And Roquefort Tart
French Rack Of Lamb

Recipe Provided By:
Goodstone Inn & Restaurant
Middleburg, VA

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