4 - 6 Soft-shell Crabs, cleaned with tops and all that slime and guts removed

• 2 heaping tablespoons of finely grated Pecorino cheese
• 4 tablespoons very finely chopped parsley
• 1 egg, beaten well
• Flour for dredging
• 1/4 cup olive oil
• 1/4 cup dry white wine
• 1 cup chicken stock
• 6 thin, round slices of lemon, seeds removed
• 2 tablespoons butter

Season with pepper. Place cheese and parsley in a wide, shallow bowl. Slowly add the beaten egg, whisking until it's smoothly incorporated. Place the flour on a wide plate. Dip a crab in the egg mixture. Remove, letting excess egg drip off. Place each crab in the flour, and coat lightly. Remove from flour and hold them in a single layer.

Add the olive oil to a sauté pan large enough to hold the 6 crabs in a single layer. Place over medium-high heat. When the oil is hot, add the crabs. Sauté, turning once, until the crabs are golden on the outside, just cooked on the inside (about 2 minutes per side). Remove the crabs, and hold them in a single layer.

Spill the oil out of the sauté pan. Return the pan to high heat. Add the white wine, and reduce it to 2 tablespoons. Add the chicken stock and the lemon slices. Boil for 5 minutes, then remove the lemon slices. Keep boiling the sauce until it's reduced to 1/2 cup. Turn heat to very low. Swirl in the butter until the sauce is thickened. Add the reserved crabs, turning them until they are coated in sauce. Divide crabs among 2 plates, pour remaining sauce over them, sprinkle with remaining 2 tablespoons of parsley, and serve immediately.

Wasabi Crusted Scallops

Prep Time: 20 minutes
Cook Time: 25 minutes
Yield: 6 servings 


Wasabi crusted scallops: 

1/4 cup whole mustard seeds 
3 tablespoons coriander seeds 
1 tablespoon black peppercorns 
3 cups wasabi peas* 
Wasabi powder 
Kosher salt 
12 large sea scallops 
Vegetable oil, for searing 


To make the crust: In a spice grinder or mortar, grind the mustard and 
coriander seeds with the peppercorns and wasabi peas. Adjust the seasoning 
with wasabi powder and salt. 

Shortly before serving roll the scallops in the crust. Heat the oil in a 
large skillet over medium-high heat. Add the scallops and cook until they 
begin to crisp then flip. Cook the scallops until they are crisp on all 
sides. Spoon the scallops onto warm plates.  

I made a Ginger/Garlic/Soy Sauce for these.

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Copyright © 1996 Gamma Investigative Research, Inc. Last Modified: 09 March, 2005