Chef Jimmy Sneed makes his famous dish, soft-shell crabs with fresh pasta for Julia Child.
2 to 4 servings This recipe is courtesy of Jimmy Sneed, probably the foremost expert on soft-shell crabs. He wrote the foreword to "The Soft Shell Crab Cookbook." In 1992, he was the chef at Windows on Urbanna Creek (Va.). He subsequently ran the Frog and the Redneck in Richmond, Va.
Today, Jimmy is consulting for another restaurant that is about to open in Richmond. Here, he defers to soft-shell nobility by presenting the crabs with simplicity.
¼ cup flour 4 soft-shell crabs, cleaned and dressed 2 to 4 tablespoons canola or peanut oil 3 to 6 tablespoons clarified butter (a) (made from 5 to 8 tablespoons unsalted butter) Juice of½ lemon Chopped parsley Place the flour in a shallow bowl. Blot the crabs with paper towels, then dip them in the flour and shake off the excess (the crabs should be dusted, not coated, with flour).
Place a cast-iron skillet over medium heat and add 1 to 2 tablespoons oil and 1 to 2 tablespoons clarified butter. Add 2 crabs and cook for 1 to 2 minutes. Turn over and cook for 1 minute. Transfer the crabs to a serving plate. Wipe the pan with paper towels and repeat the process with the remaining crabs.
Meanwhile, in a small bowl, combine the lemon juice and 1 to 2 tablespoons clarified butter. Brush the crabs with the lemon butter and sprinkle with the chopped parsley. Serve immediately.
(a) NOTE: To make clarified butter (so you can use the butter at a higher temperature; with its solids, butter burns at a much lower temperature), melt unsalted butter over low heat without stirring. Let it sit for several minutes, then skim off the foam. Leave the milky residue at the bottom and use only the clear (clarified) butter on top.
Per serving (based on 4): 99 calories, 4g protein, 0g carbohydrates, 9g fat, 32mg cholesterol, 4g saturated fat, 102mg sodium, 0g dietary fiber
Sauteed Soft-Shell Crabs with Hazelnuts 4 servings Many people think Patrick O'Connell of the Inn at Little Washington in Washington, Va., is the best chef in the country. His version of soft shells bursts with flavor; the beans are a nice complement.
¼ cup mayonnaise Juice from 1 lemon 4 teaspoons Dijon-style mustard ½ tablespoon dry mustard Salt Freshly ground black pepper 2 teaspoons white wine vinegar 1 teaspoon lemon juice 3 tablespoons extra-virgin olive oil 8 to 10 tablespoons clarified butter (a) (made from 12 to 14 tablespoons unsalted butter) 1 cup flour 4 soft-shell crabs, cleaned and dressed 1/3 cup skinned hazelnuts, roughly chopped and toasted (a) 1 medium tomato, peeled, seeded, and diced 1 tablespoon chopped cilantro 1 ½ cups green beans Juice of 1 lime, for garnish 1 tablespoon snipped chives, for garnish
Preheat the oven to 400 degrees.
In a small bowl, combine the mayonnaise, lemon juice, 3 teaspoons of the Dijon-style mustard and the dry mustard, mixing until smooth.
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