Recipe: Jumbo Soft-Shell Crabs

Dan Dunsky's Auburn Hills restaurant, O’Brien’s Crabhouse, offers fish and seafood dishes that reflect the changing seasons. Soft-shell crab is especially good during the month of May, with a season lasting, as Dunsky puts it, from about Mother’s Day to Father’s Day. Sambal oelek, a condiment made with chilies, brown sugar, and salt, which is popular in Indonesia and other countries in that region, adds a little kick.











Jumbo Soft-Shell Crabs with Sambal-Citrus Vinaigrette Drizzle

(Serves 2)

6 ounces olive oil
1 ounce dark sesame oil
4 ounces honey
4 ounces freshly squeezed lime
juice, with pulp
1 tablespoon cider vinegar
1 ounce fresh ginger, chopped
2 ounces red bell pepper, chopped
1 tablespoon fresh cilantro,
chopped and tightly packed
1 tablespoon whole-grain
Dijon mustard
1 tablespoon plus 1 teaspoon
sambal oelek (add more if more
heat is desired)
2 teaspoons kosher salt
1 teaspoon ground black pepper

Place all ingredients in a blender and blend until smooth. (There will be extra vinaigrette, which can be stored in the refrigerator for up to a week and used on salad.)

2 cups all-purpose flour
2 teaspoons kosher salt
2 teaspoons ground black pepper
1 egg
8 ounces milk
4 ounces olive oil
4 fresh jumbo soft-shell crabs

In a shallow dish, combine flour, salt, and black pepper. Mix egg and milk in another bowl. Heat olive oil in a sauté pan. Dredge soft-shell crabs in egg wash and then seasoned flour. Sauté in hot oil until done, about 4 minutes.
Place two crabs on each dinner plate and drizzle with vinaigrette (about 2 ounces for each crab). Jasmine rice and grilled asparagus are good accompaniments.
*Sambal oelek is found in the Asian section of markets.

> NOTE: Dunsky says readers should remember to ask their “fishmonger” or fish-counter person to clean the crabs for them.

If you enjoy the monthly content in Hour Detroit, "Like" us on Facebook and/or follow us on Twitter for more frequent updates.

Edit Module
Edit Module Edit ModuleShow Tags

Archive »Related Content

Shared Plates: December 2018 Winner

Recipe: Lebanese Okra Stew

Cocktail Recipe: Ask Your Mum

Food Recipe: Braised Beef Brisket

Chef Aaron Lowen, of Empire Kitchen & Cocktails, shares one of his favorite holiday recipes

Cocktail Recipe: Toddy Incarnata

Shared Plates: November 2018 Winner

Recipe: Apple Cider Mill Donut Bread Pudding
Edit Module
Edit ModuleShow Tags

Most Popular

  1. The Makings of the Shinola Hotel
    When the Detroit brand’s first foray into hospitality opens its doors, it’ll offer customers...
  2. My Two Christmases
    An Armenian-Iranian, Detroit-based writer reflects on transposing the holiday across continents
  3. An Hour with ... Carmen Harlan
    Broadcast journalist and founder of the Carmen Harlan Collection
  4. New Year’s Eve, Brooklyn Style
    Tips for celebrating 2019 from the pros at Brooklyn Outdoor
  5. Hour Detroit and Detroit Home’s Downtown Living Tour 2018
    Hour Detroit and Detroit Home’s third annual Downtown Living Tour took place September 7th-9th....
  6. God-Given Talent
    A local choir sings its way to live television
  7. Cocktail Recipe: Toddy Incarnata
  8. Main Review: SheWolf
    Born in Detroit but inspired by Rome, SheWolf takes diners on a culinary journey
  9. Meet the Makers: Tait Design Co.
    How an after-work hobby ascended to a booming business
  10. Comeback Catering
    Dish, in Detroit, pushes through hard times with consistently delicious food