Softshell Crab Niçoise Salad

Recipe Ingredients

1/2 lb	227g / 8oz	New potatoes - quartered, blanched
1/2 cup	31g / 1.1oz	Thinly-sliced onions
1/4 lb	113g / 4oz	Haricots verts - blanched
4		Roma tomatoes - seeded, chopped
2		Anchovy fillets - mashed
4 tablespoons	60ml	Extra-virgin olive oil
2 tablespoons	30ml	Balsamic vinegar
1 teaspoon	5ml	Minced garlic
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	62g / 2.2oz	Flour
4 cups	948ml	Or 8 small softshell crabs - cleaned (large)
		Oil - for frying
6 cups	1422ml	Watercress lettuce - (packed) - cleaned, patted dry
8		Hard-boiled quail eggs - peeled
16		Niçoise olives - pitted, halved
1 tablespoon	15ml	Finely-chopped fresh parsley leaves

Recipe Instructions

Preheat the fryer. In a mixing bowl, combine the potatoes, onions, beans, tomatoes and anchovies. Season with 2 tablespoons of the oil, 1 tablespoon of the vinegar, the garlic, salt and pepper. Toss well. Set aside.

Season the softshells with salt and pepper. Season the flour with salt and pepper. Dredge the softshells in the seasoned flour, coating completely. Hold the body of the each crab, carefully drag the legs through the hot oil for about 30 seconds and then carefully lay in the hot oil. Fry until crispy and golden, about 3 to 4 minutes. Fry the crabs in batches. Remove and drain on paper towels. Season with salt.

To assemble, toss the lettuce with the remaining 2 tablespoons of oil and 1 tablespoon of vinegar. Season with salt and pepper. Mound the greens in the center of each plate. Arrange some of the potato mixture over the greens. Lay the crabs on top of the potato mixture. Lay the quail eggs and olives around the softshells. Garnish with parsley.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D29) - from the TV FOOD - NETWORK

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