East Coast Style Pan Fried Soft Shell Crabs
with Roasted Red Bell Pepper Cream Sauce

More commonly found on menus of East Coast restaurants, the soft shell crab has a wonderfully delicate flavor.  The beauty of this variety of crab is that there is no need to remove the shells. You just enjoy them shell and all.

Red Bell Pepper Sauce

4 Red Bell Peppers-charred, peeled, de-veined and seeds removed cut into large chunks
¼ Cup Cream
Salt and Pepper To Taste

1. Place all ingredients into a blender and blend until smooth.
2. Pour the puree into a sauté pan and heat through prior to serving.

For The Soft Shell Crabs

6 Ea. Soft shell crabs
½ cup extra virgin olive oil
2 T.Chopped Garlic
½ cup Chardonnay

Flour Mixture for Dredging

2 C. All Purpose Flour
2 tsp. Garlic Powder
Salt and Pepper To Taste

Combine dredging ingredients in a shallow dish

Method

1. Dredge the crabs in the flour mixture making sure to thoroughly coat each one.
2. Heat the extra virgin olive oil over medium high heat in a sauté pan.
3. Add flour dredged crabs to the pan and cook for 3 mins. on each side or until golden brown.
4. Add the chardonnay to the sauté pan and allow to cook long enough for the alcohol to burn off.

To Serve

Coat the bottom of a shallow serving platter with the warmed red bell pepper sauce and place the crabs over the top of the sauce.