-
Prep time
15 minutes
-
Cook time
25 minutes
-
Serves
2
Continue After Advertisement
Ingredients
- Mushroom-Aspragus Salad
-
1
bunch asparagus, stalks cut in thirds
-
2 tablespoons
olive oil (30 g)
-
1
leek, very thinly sliced (150 g)
-
2
shallots, very thinly sliced (57 g)
-
2
cups mushrooms, thinly sliced (300 g)
-
2 tablespoons
lemon zest
-
salt and pepper, to taste
-
pinch of crushed red pepper flakes
- Soft Shell Crabs
-
2
soft shell crabs
-
salt and pepper, as needed
-
flour, as needed for dredging
-
oil, as needed for pan-frying
Directions
-
Bring a large pot of salted water to a boil. Add the asparagus and cook until tender, about 4-5 minutes. If desired, shock in an ice bath to stop cooking and retain an especially green color. Set aside.
-
In a large saute pan, heat olive oil over medium high heat. Saute the shallots and leeks until soft, about 1-2 minutes.
-
Add the mushrooms and cook until tender, about 4-5 minutes. Add the asparagus and toss to heat through. Season with salt and pepper.
-
Season the crab with salt and pepper. Dredge the crab in the flour to coat.
-
Heat the oil over medium high heat, and add the crab. Cook until the crab is bright red and crisp, about 4-5 minutes on each side. Serve over the mushroom and asparagus saute.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
See what other Food52ers are saying.