Herb Crusted Softshell Crabs With A Fresh Tomato Risotto

Recipe Ingredients

1		Louisiana whaler soft-shell crabs - cleaned
		(they are really big crabs)
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Dijon mustard
2 cups	292g / 10oz	Finely-chopped fresh herbs, such as basil,
		Thyme, parsley, chervil, and tarragon
1 cup	237ml	Olive oil
1		Fresh Tomato Risotto - (see recipe)
2 tablespoons	30ml	Snipped chives

Recipe Instructions

Preheat the oven to 400 degrees.

Season the soft-shell crabs with salt and pepper. Rub each soft-shell completely with about 1 tablespoon of the mustard. Crust each soft-shell with some of the herbs, coating each crab completely.

In 2 large oven-proof saute pans, over medium heat, add 1/4 cup of oil to each pan. When the oil is hot, carefully add 3 of the soft-shells to the hot pan, top-side down. Pan-fry for 2 minutes on each side. Remove and place on a parchment-lined baking sheet.

Using a paper towel, wipe out the pan and heat the remaining oil. Repeat the above process with the remaining soft-shells. Place the pan in the oven and cook for 8 minutes. Remove from the oven.

Spoon the risotto in the center of each serving plate. Lay 2 of the soft-shells over the risotto. Garnish with chives.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D48) - from the TV FOOD - NETWORK

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