Curry Dusted Soft Shell Crab

  • 2 soft shell crabs (alive and fresh!)
  • 1 cup whole wheat flour
  • 2 Tbsp curry powder
  • 1 Tbsp sea salt
  • 1 tsp fresh cracked black pepper
  • 1 cup dry white wine
  • 2 Tbsp unsalted butter
  • 4 Tbsp olive oil
  • Fresh herbs: chives, parsley or any others of your choice, finely chopped
  • ½ lb pasta, cooked

Combine the flour, curry powder, salt and pepper in a shallow pan and mix together thoroughly. To clean soft-shell crabs, hold the crab in one hand, and using a pair of kitchen shears, cut off the front of the crab, about 1/2 inch behind the eyes and mouth. Squeeze out the contents of the sack located directly behind the cut you just made. Lift one pointed end of the crab’s outer shell; remove and discard the gills. Repeat on the other side. Turn the crab over and snip off the small flap known as the apron. Rinse the entire crab well and pat dry. Dredge the soft shell crabs in the dry ingredient mixture. In a large skillet over medium-high heat, heat the oil and then add the crabs. Cook about 2-3 minutes on each side. Add the white wine and cook until the wine has reduced by 2/3. Add the butter and fresh herbs. Serve immediately over fresh pasta.

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