Ingredients
- 8 soft shell crabs cleaned
- 2 cup dhana dhal coarsely ground
- 1/4 cup olive oil for sauté
- 8 soft shell crabs cleaned
- 2 cup dhana dhal coarsely ground
- 1/4 cup olive oil for sauté
- 1 cup cleaned blanched fava beans
- 1 cup lightly sautéed spring leek whites only
- 1 cup cleaned blanched english peas
- 1 cup cleaned blanched ramps
- 1 cup cleaned blanched fiddlehead ferns
- 1 cup lightly sautéed morel mushrooms with their juices
- 1 bunch garlic shoots
- 4 bunch chive blossoms
- 1 cup chopped sun-dried tomatoes
- 2 cup clam juice
- 2 tablespoon butter diced
- 8 tablespoon thin slices of italian or spanish cured ham (prosciutto)
Preparation
Baking Directions:
Crabs:Pre-heat oven to 350 F.
Place oil in a large pan over medium low heat.
Dredge crabs in spice mixture, generously coating all sides.
Place crabs into the hot oil shell side down.
Slide pan into oven and allow crabs to cook for seven minutes.
Remove from oven and return to moderate flame.
Flip crabs over and continue to cook for one minute.
Remove from pan and pat with oil absorbent paper Ragout:In a medium-sized pan over moderately high heat combine vegetables and morels with clam juice and bring to a boil.
Allow to boil until clam juice is reduced to half of its original quantity.
Reduce heat and add cubes of butter, swirling the pan to slowly incorporate butter until juices coat the back of your spoon.
Season salt and pepperAdd the garlic shoots, stir and spoon onto plates.
Place crabs and slices of ham atop the ragout and sprinkle with chive blossoms.
