Softshell Crab and Hazelnut Salad
* Exported from MasterCook *Softshell Crab and Hazelnut Salad
Recipe By : Food and Wine 6/91
Serving Size : 4 Preparation Time :0:00
Categories : Dinner Lunch
Main Dish Salads
Seafood Shellfish
Amount Measure Ingredient -- Preparation Method
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1 cup(5oz) hazelnuts
1/4 cup all-purpose flour
3/4 tsp salt
1/2 tsp pepper
8 softshell crabs -- cleaned
1 cup milk
3 tsp sherry wine vinegar
1 tbsp dijon mustard
2 tbsp hazelnut oil
1/3 cup vegetable oil
1/2 cup olive oil
3 medium carrots -- grated
2 bunches arugula -- stemmed
3 medium Belgian endive -- cored,sliced
-- crosswise 1/4"
lemon wedges for serving
Preheat the oven to 350F. Spread the hazelnuts on a small baking sheet
and roast in the middle of the oven for 10 to 12 minutes, until fragrant
and the skins start to crack. Transfer the nuts to a kitchen towel and
rub them against each other to remove the skins. Let the nuts cool
completely. Reduce the oven temperature to 250F.
In a food processor, combine 1/2 cup of cooled hazelnuts with the flour
and 1/4 tsp each of the salt and pepper. Pulse until the nuts are finely
ground. Place on a plate. Coarsely chop the remaining 1/2 cup hazelnuts
and set aside.
Place the crabs in a large shallow dish and pour the milk on top. Set
aside to soak for 10 minutes. In a small bowl, combine the vinegar,
mustard and the remaining 1/2 tsp of the salt and 1/4 tsp of the pepper.
Gradually whisk in the hazelnut oil, vegetable oil and 1/4 cup of the
olive oil. Set the dressing aside.
In a large skillet, preferably non-stick, heat 2 tbsp of the olive oil
over moderately high heat. Remove 4 crabs from the milk and shake
gently. Dredge the crabs in the hazelnut flour, add to the skillet and
fry, turning once, until browned and crisp(about 3 minutes per side).
Transfer the crabs to a heatproof platter and place in the oven to keep
warm. Repeat with the remaining 2 tbsp of olive oil and 4 crabs.
In a large bowl, combine the carrots, arugula and endives. Add all but
1/4 cup of the dressing and toss well. Arrange the salad on plates. Set
the crabs on the salads and spoon some of the reserved dressing over
each crab. Serve immediately with lemon wedges on the side.
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NOTES : This will serve four as a main course or 8 starters.
Source: rec.food.cooking
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