Soft-Shell Crab Basilica Chef Andrea Apuzzo Marinated soft-shell crabs, pan fried and served with a white wine and stock sauce. Ingredients Marinade 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 Crabs 1/3 cup pure olive oil 1/4 cup all purpose flour Sauce 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 Directions Marinade 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. Crabs 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. 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. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!