Recipe: Midwest Culinary Institute's soft-shell Crab

(FOX19) - Midwest Culinary Institute's recipe for soft-shell crab:


  • 1/4 cup mayonnaise
  • Juice of 1 lemon
  • 4 teaspoons Dijon-style mustard
  • 1/2 tablespoon dry mustard
  • 2 teaspoons white wine vinegar
  • 1 teaspoon lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 8-10 tablespoons clarified butter
  • 1 cup flour
  • 4 soft-shell crabs, cleaned and dressed
  • 1/3 cup skinned hazelnuts, roughly chopped and toasted
  • 1 medium tomato, peeled, seeded and diced
  • 1 tablespoon chopped cilantro
  • 1 1/2 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.
  • Add salt and pepper to taste and set the sauce aside.
  • In a separate small bowl, combine the vinegar, the remaining 1 teaspoon of Dijon-style mustard, the lemon juice and the oil and salt and pepper to taste. Mix well and set the vinaigrette aside.
  • In a small pan over medium heat, add 2 tablespoons of the clarified butter and cook, swirling the butter in the pan until it is an even light brown. Set aside.
  • Place the flour in a shallow bowl and add salt and pepper to taste. Dip both sides of the crabs in the seasoned flour and shake off any excess.
  • Heat a large ovenproof skillet over medium heat. Add the remaining 6 to 8 tablespoons of clarified butter and cook the crabs, top side down, for 1 to 2 minutes.
  • Turn over the crabs, carefully drain the liquid from the pan and add the brown butter, hazelnuts, tomato and cilantro.
  • Transfer the pan to the oven and bake for 2 minutes.
  • Meanwhile, bring a medium pot of salted water to a boil over medium-high heat. Add the beans and cook 4 to 5 minutes or until tender but still crisp.
  • Drain and return to the pot. Toss the beans with the vinaigrette and divide among four plates. Place a crab on top of the beans and sprinkle with the lime juice.
  • Drizzle the sauce over all and top with chives. Serve immediately.

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