Soft-Shell Crab Basilica
Marinated soft-shell crabs, pan fried and served with a white wine and stock sauce.
2 tablespoons freshly squeezed lemon juice
2 tablespoons white wine
1 tablespoon Worcestershire sauce
8 drops Tabasco
4 large Louisiana soft-shell crabs
salt and fresh ground black pepper, to taste
1/3 cup pure olive oil
1/4 cup all purpose flour
1 tablespoon pure olive oil
1 tablespoon chopped white onion
1 teaspoon minced garlic
2 Roma tomatoes, chopped
1/3 cup white wine
1 cup fish stock
1 cup sliced mushrooms
juice of 1 lemon
1/4 teaspoon Tabasco
1 tablespoon capers
1/2 teaspoon salt
4 tablespoons unsalted butter
1/4 cup chopped fresh basil
Combine the marinade ingredients and pour over the soft-shell crabs. Marinate for 5 minutes, turning the crabs in the liquid. Season with salt and pepper.
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°F oven until crabs are firm to the touch, about 5 to 7 minutes. While the crabs are in the oven, prepare the sauce.
In a separate pan, heat 1 tablespoon of 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 fish stock and all remaining ingredients. Heat thoroughly. Place a soft-shell crab on each plate and spoon the sauce over the top.