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Name: Sauteed Soft-Shell Crabs with Cherry Tomato And Onion Salsa
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 lb Cherry tomatoes quartered; 1/3 c Chopped parsley; 2 c milk; 1/4 c pine nuts Toasted; 1/2 c vidalia onion Chopped; 2 tb Extra-Virgin Olive Oil; 8 crabs Soft-shell, cleaned; 1/4 ts Freshly-ground black pepper; 6 tb Vegetable oil; 1/2 c Flour; 2 ts Salt

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INGREDIENTS

1 lb Cherry tomatoes ; quartered
=== FOR SALSA ===
1/3 c Chopped parsley
2 c milk
1/4 c pine nuts ; Toasted
1/2 c vidalia onion ; Chopped
2 tb Extra-Virgin Olive Oil
8 crabs ; Soft-shell, cleaned
1/4 ts Freshly-ground black pepper
6 tb Vegetable oil
1/2 c Flour
2 ts Salt

Servings

INSTRUCTIONS

While crabs are soaking, in a shallow dish stir together flour, salt, and pepper. In another bowl, combine tomatoes, onions, parsley, olive oil, and salt and pepper to taste. Set aside until ready to serve. Remove crabs from milk, letting the excess drip off, and dredge them in flour mixture, dusting off any excess. In each of two large skillets heat 3 tablespoons oil over moderately-high heat until the oil is hot but not smoking. Saute the crabs for 3 minutes on each side, or until they are just cooked through. Arrange soft shell crabs on individual plates. Spoon salsa over crabs and sprinkle with pine nuts. This recipe yields 4 servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9128 broadcast 05-13-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-16-1998 Recipe by: Sara Moulton

NOTES

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Sauteed Soft-Shell Crabs with Cherry Tomato And Onion Salsa

1 lb Cherry tomatoes quartered
 === FOR SALSA ===
1/3 c Chopped parsley
2 c milk
1/4 c pine nuts Toasted
1/2 c vidalia onion Chopped
2 tb Extra-Virgin Olive Oil
8 crabs Soft-shell, cleaned
1/4 ts Freshly-ground black pepper
6 tb Vegetable oil
1/2 c Flour
2 ts Salt

While crabs are soaking, in a shallow dish stir together flour, salt, and  pepper. In another bowl, combine tomatoes, onions, parsley, olive oil, and  salt and pepper to taste. Set aside until ready to serve. Remove crabs from  milk, letting the excess drip off, and dredge them in flour mixture,  dusting off any excess. In each of two large skillets heat 3 tablespoons  oil over moderately-high heat until the oil is hot but not smoking. Saute  the crabs for 3 minutes on each side, or until they are just cooked  through. Arrange soft shell crabs on individual plates. Spoon salsa over  crabs and sprinkle with pine nuts. This recipe yields 4 servings.    Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet  Magazine From the TV FOOD NETWORK - (Show # CL-9128 broadcast 05-13-1998)  Downloaded from their Web-Site - http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    11-16-1998    Recipe by: Sara Moulton

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Nutrition

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Serving Size: 1 Serving (288g)
Recipe Makes: 4

Calories: 575
Calories from Fat: 432 (75%)

Amt Per Serving		% DV

	Total Fat 48g	64 %
	Saturated Fat 5.9g	29 %
	Monounsaturated Fat 23.5g
	Polyunsanturated Fat 16g
Cholesterol 35.2mg		11 %
Sodium 148mg		5 %
Potassium 618.9mg		16 %
Total Carbohydrate 25.7g		8 %
	Dietary Fiber 3.4g	14 %
	Sugars, other 22.3g
Protein 13.4g		19 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 575

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