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.


Published:

 

 

 

 

 

 

 

 

 

Jumbo Soft-Shell Crabs with Sambal-Citrus Vinaigrette Drizzle

(Serves 2)

VINAIGRETTE
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.)

SOFT-SHELL CRABS
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
(cleaned)

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

Cocktail Recipe: Casa del Cider

Shared Plates: October 2018 Winner

Recipe: Apple Pie Overnight Oats

Introducing the Piekie

These cookie-shaped pies win big on-screen and off

Food Recipe: Chili

Michael Keys, of Red Crown in Grosse Pointe Park, shares his favorite chili recipe

Shared Plates: September 2018 Winner

Recipe: Harsen's Island Veggie Sandwich
Edit Module
Edit ModuleShow Tags

Most Popular

  1. Top Docs List 2018
  2. Memories of Miya
    Citizen Yoga founder, Kacee Must Leeb reflects on her sister’s suicide, its impact on her...
  3. Introducing the Piekie
    These cookie-shaped pies win big on-screen and off
  4. Mending Migraines
    Nausea, excruciating head pain, sensitivity to light and noise: The oppressiveness of the list of...
  5. The Sixth Man
    A youth basketball coach teaches lessons on and off the court
  6. Seeking Support
    Like many metro areas across the U.S., finding a therapist in and around Detroit can prove to be...
  7. Therapy in the Digital Age
    New innovations that revolutionize traditional approaches to counseling
  8. Food Recipe: Chili
    Michael Keys, of Red Crown in Grosse Pointe Park, shares his favorite chili recipe
  9. Author's Cuisine
    At M Cantina in Dearborn, Junior Merino is creating a new kind of Mexican cuisine that is...
  10. Seeing Clearly
    The co-founders behind Genusee on making eyewear with a mission