| Softshell Crab & Hazelnut Salad
1 cup (5 ounces) of hazelnuts
1/4 cup of all-purpose flour
3/4 teaspoon of salt
1/2 teaspoon of pepper
8 softshell crabs, cleaned
1 cup of milk
3 teaspoons of sherry wine vinegar
1 tablespoon of Dijon mustard
2 tablespoons of hazelnut oil
1/3 cup of vegetable oil
1/2 cup of olive oil
3 medium carrots, grated
2 bunches arugula, stemmed
3 med. Belgian endive - cored, sliced -- crosswise 1/4"
lemon wedges for serving |
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Preheat the oven to 350ºF. Spread the hazelnuts on a small baking sheet and roast in the middle of the oven for 10 to 12 minutes, until fragrant and the skins start to crack. Transfer the nuts to a kitchen towel and rub them against each other to remove the skins. Let the nuts cool completely. Reduce the oven temperature to 250ºF.
In a food processor, combine 1/2 cup of cooled hazelnuts with the flour and 1/4 teaspoon each of the salt and pepper. Pulse until the nuts are finely ground. Place on a plate. Coarsely chop the remaining 1/2 cup hazelnuts and set aside.
Place the crabs in a large shallow dish and pour the milk on top. Set aside to soak for 10 minutes. In a small bowl, combine the vinegar, mustard and the remaining 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Gradually whisk in the hazelnut oil, vegetable oil and 1/4 cup of the olive oil. Set the dressing aside.
In a large skillet, preferably non-stick, heat 2 tbsp of the olive oil over moderately high heat. Remove 4 crabs from the milk and shake gently. Dredge the crabs in the hazelnut flour, add to the skillet and fry, turning once, until browned and crisp(about 3 minutes per side). Transfer the crabs to a heatproof platter and place in the oven to keep warm. Repeat with the remaining 2 tablespoons of olive oil and 4 crabs.
In a large bowl, combine the carrots, arugula and endives. Add all but 1/4 cup of the dressing and toss well. Arrange the salad on plates. Set the crabs on the salads and spoon some of the reserved dressing over each crab. Serve immediately with lemon wedges on the side.
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