Making the perfect Almond Crusted Soft-Shell Crab, with a Fennel and Artichoke Salad with Roasted Almond Puree should only take approximately 45 min . It’s considered an Advanced level recipe. Below are the ingredients and directions for you to easily follow. The Almond Crusted Soft-Shell Crab, with a Fennel and Artichoke Salad with Roasted Almond Puree recipe can feed your family for 2 servings.
There are many different ways to make this Almond Crusted Soft-Shell Crab, with a Fennel and Artichoke Salad with Roasted Almond Puree recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this Almond Crusted Soft-Shell Crab, with a Fennel and Artichoke Salad with Roasted Almond Puree recipe.
Almond Crusted Soft-Shell Crab, with a Fennel and Artichoke Salad with Roasted Almond Puree Popular Ingredients
- 1 blood orange
- 1/2 small carrot
- 1 small artichoke
- 1 lemon
- 1/4 small bulb fennel
- 2 jumbo soft-shell crabs
- Tempura Batter, recipe follows
- 2 tablespoons sliced almonds
- Salt and pepper
- 1 ounce mixed micro greens
- Almond Brown Butter Vinaigrette, recipe follows
- Almond Puree, recipe follows
- 1 cup rice flour
- 1 egg yolk
- 1 1/4 cups soda water, ice cold
- Kosher salt
- Cayenne pepper
- 1 tablespoons sliced almonds
- 2 tablespoons unsalted butter
- 1 teaspoon balsamic vinegar
- 2 tablespoons blood orange juice
- Salt and freshly ground black pepper
- 1/4 cup sliced almonds
- 1-pint chicken stock
- Salt and pepper
- 1/2 tablespoon extra-virgin olive oil
Steps for making Almond Crusted Soft-Shell Crab, with a Fennel and Artichoke Salad with Roasted Almond Puree
- Peel the oranges, leaving no pith, and segment (“V” cut between the membranes). Cut the segments into a small dice. Reserve the juice for the vinaigrette.
- Peel the carrot and shave on a mandoline with the julienne attachment.
- Peel off the outer leaves of the artichoke. Peel the skin at the base. Cut the top of the artichoke where the leaves start. Remove the choke. Cut into 4 wedges. Juice half the lemon in a quart of water and add to a saucepot. Add the cleaned artichoke and simmer until tender. Refresh in cold water and reserve.
- Peel the fennel and shave on a mandolin. Hold in acidulated water (water to cover with the other half of the lemon squeezed into it) until ready to use.
- Heat oil to 350 degrees F.
- Trim the bottom flap, eyes, and lungs of the crabs with a pair of kitchen scissors. Reserve.
- Submerge the crabs in the Tempura Batter. Sprinkle the top with the almonds. Deep-fry until golden brown. Drain on paper towels and season with salt and pepper. Reserve.
- Add the salad to a mixing bowl. Season with salt and pepper and 1/2 of the vinaigrette. Arrange in the center of a plate. Arrange the crabs atop. Make 5 pools of the almond puree around the salad. Add the diced blood oranges to the remaining vinaigrette and drizzle around.
- Put the rice flour, salt, and pepper into a mixing bowl and form a well in the center. Add the egg yolk and water to the center of the bowl all at once. Whisk, starting from the center slowly moving outward, incorporating the dry ingredients. Stop mixing when just incorporated. Reserve until ready to use in a cold place.
- Preheat the oven to 325 degrees F.
- Toast the almonds on a cookie sheet until golden brown. Add the butter to a saucepot and cook over medium-high heat until golden brown. Remove from the heat and add the vinegar, juice, salt, pepper, and nuts. Reserve.
- Preheat the oven to 325 degrees F.
- Toast the almonds on a cookie sheet until golden brown. Add to a saucepot along with the chicken stock and simmer until the nuts are tender. Puree in a food processor until smooth. Season with salt, pepper, and olive oil. Pass through fine strainer. Put in a squirt bottle. Reserve warm until ready to use.
Popular Categories for this Recipe
- Cookie – A cookie is a baked or cooked snack or dessert that is typically small, flat and sweet. It usually contains flour, sugar, egg, and some type of oil, fat, or butter. It may include other ingredients such as raisins, oats, chocolate chips, nuts, etc.In most English-speaking countries except for the United States, crunchy cookies are called biscuits. Many Canadians also use this term. Chewier biscuits are sometimes called cookies even in the United Kingdom. Some cookies may also be named by their shape, such as date squares or bars.Biscuit or cookie variants include sandwich biscuits, such as custard creams, Jammie Dodgers, Bourbons and Oreos, with marshmallow or jam filling and sometimes dipped in chocolate or another sweet coating. Cookies are often served with beverages such as milk, coffee or tea and sometimes “dunked”, an approach which releases more flavour from confections by dissolving the sugars, while also softening their texture. Factory-made cookies are sold in grocery stores, convenience stores and vending machines. Fresh-baked cookies are sold at bakeries and coffeehouses, with the latter ranging from small business-sized establishments to multinational corporations such as Starbucks.
- Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
- Lemon – The lemon (Citrus limon) is a species of small evergreen tree in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), Northern Myanmar or China.The tree’s ellipsoidal yellow fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, which has both culinary and cleaning uses. The pulp and rind are also used in cooking and baking. The juice of the lemon is about 5% to 6% citric acid, with a pH of around 2.2, giving it a sour taste. The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such as lemonade and lemon meringue pie.
- Crab Salad – Crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting “tail” (abdomen) (Greek: βραχύς, romanized: brachys = short, οὐρά / οura = tail), usually hidden entirely under the thorax. They live in all the world’s oceans, in fresh water, and on land, are generally covered with a thick exoskeleton, and have a single pair of pincers. Several other groups of crustaceans with similar appearances – such as king crabs and porcelain crabs are not true crabs, but have evolved features similar to true crabs through a process known as carcinisation.
- Crab Recipes
- Salad Recipes
- Shellfish Recipes
- Carrot Salad
- Carrot Recipes
- Baking – Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked. Heat is gradually transferred “from the surface of cakes, cookies, and breads to their center. As heat travels through, it transforms batters and doughs into baked goods and more with a firm dry crust and a softer center”. Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit.Because of historical social and familial roles, baking has traditionally been performed at home by women for day-to-day meals and by men in bakeries and restaurants for local consumption. When production was industrialized, baking was automated by machines in large factories. The art of baking remains a fundamental skill and is important for nutrition, as baked goods, especially breads, are a common and important food, both from an economic and cultural point of view. A person who prepares baked goods as a profession is called a baker. On a related note, a pastry chef is someone who is trained in the art of making pastries, desserts, bread and other baked goods.
You might need the following Cookware
In this section we’ve listed Cookware items that might be helpful to make this Almond Crusted Soft-Shell Crab, with a Fennel and Artichoke Salad with Roasted Almond Puree recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
