• Tommy Centola

Soft-Shell Crab Basilica from Andrea’s

Updated: Jan 4

Right now is a great time of the year for Soft-Shell Crabs. This week, I am featuring two recipes from New Orleans area restaurants using this prize of the season.

Marinade

2 tablespoons freshly squeezed Lemon Juice

2 tablespoons White Wine

1 tablespoon Worcestershire Sauce

8 drops of Tabasco

4 large Soft-Shell Crabs

Salt and fresh ground Black Pepper to taste

Combine the marinade ingredients and pour over the soft-shell crabs. Marinade for 5 minutes, turning the crabs in the liquid. Season with Salt and pepper.

1/3 cup Pure Olive Oil

1/4 cup All-Purpose Flour

Heat the olive oil in a large skillet. Dust the crabs with flour and brown on all sides, then set skillet in a preheated 400℉ oven until the crabs are firm to the touch, about 5 to 7 minutes. While the crabs are in the oven, prepare the sauce.

1 tablespoon Pure Olive Oil

1 tablespoon White Onion, chopped

1 teaspoon Garlic, minced

2 Roma Tomatoes, chopped

1/3 cup White Wine

1 cup Seafood Stock

1 cup Mushrooms, sliced

Juice of 1 Lemon

1/4 teaspoon Tabasco

1 tablespoon Capers

1/2 teaspoon Salt

4 tablespoons unsalted Butter

1/4 cup Fresh Basil, chopped

In a separate pan, heat 1 tablespoon of the olive oil and sauté the onion and garlic until golden, then stir in the tomatoes. Add white wine and let it reduce, then add the seafood stock and all remaining ingredients. Heat thoroughly. Place a soft-shell crab on each plate and spoon the sauce over the top.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

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