Almond Crusted Soft Shell Crab With A Fennel And Artichoke Salad With Roasted Almond Puree Recipes

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SOFT-SHELL CRABS WITH ALMONDS



Soft-Shell Crabs With Almonds image

Provided by Pierre Franey

Categories     dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

1/2 cup milk
Salt and freshly ground pepper to taste
1/4 teaspoon Tabasco sauce
12 small, fresh soft-shell crabs, cleaned (see note)
3/4 cup flour
4 tablespoons vegetable oil
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon finely chopped shallots
1/2 cup sliced almonds
2 tablespoons fresh lemon juice
4 tablespoons finely chopped parsley

Steps:

  • In flat dish, combine the milk, salt, pepper and Tabasco. Blend well. Add the crabs, turning them over to coat well with the milk.
  • Place the flour in a flat dish and remove the crabs from the milk. Dredge them in the flour. Shake to remove any excess flour.
  • Heat 2 tablespoons of the vegetable oil in a large nonstick skillet. Place six crabs in the pan and cook them over medium heat for about 3 minutes or until lightly browned on one side. Turn and cook until golden brown on the other side. The total cooking time is about 6 or 7 minutes depending on the thickness. Transfer to a warm serving platter and keep warm. Add remaining vegetable oil to pan and repeat the procedure with the other crabs.
  • Pour off the fat from the skillet and wipe it clean with paper towels. Add the butter and olive oil, add the shallots and sliced almonds and cook until lightly browned, shaking the pan. When the oil is bubbling, add the lemon juice and pour the mixture over the crabs. Sprinkle with parsley.

Nutrition Facts : @context http, Calories 452, UnsaturatedFat 26 grams, Carbohydrate 23 grams, Fat 34 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 360 milligrams, Sugar 3 grams, TransFat 0 grams

CRAB AND FENNEL SALAD



Crab and Fennel Salad image

Yield Makes 2 (first course) servings

Number Of Ingredients 11

1/2 teaspoon fennel seeds
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 tablespoons fresh lemon juice
2 tablespoons mild extra-virgin olive oil
1 small fennel bulb (sometimes labeled "anise"; 6 to 8 oz), stalks cut off and discarded
1/4 lb jumbo lump crabmeat (about 1/2 cup), picked over
2 teaspoons chopped fresh chives
1 cup baby lettuces (preferably red, such as amaranth, lolla rossa, and red basil) or mâche (lamb's lettuce)
Special Equipment
an electric coffee/spice grinder; an adjustable-blade slicer; 2 (3-inch) metal entremet (pastry) rings at least 2 inches high or 2 clean empty cans with top and bottom removed

Steps:

  • Finely grind fennel seeds in grinder, then whisk together with salt, pepper, and lemon juice in a small bowl. Add 1 tablespoon oil in a slow stream, whisking until combined.
  • Shave fennel bulb with slicer crosswise into paper-thin slices until you have enough to measure 1 packed cup. (Halve bulb lengthwise if too large for slicer.) Toss with 2 teaspoons vinaigrette in another small bowl.
  • Toss crabmeat with chives and 1 tablespoon vinaigrette in a third small bowl.
  • Put each metal ring in center of a salad plate. Divide crab mixture between them, pressing down on it lightly with your fingertips.
  • Toss lettuces with fennel mixture and divide between rings, pressing slightly without flattening tops.
  • Drizzle remaining vinaigrette and remaining tablespoon oil around plates. Remove rings before serving.

ALMOND ORANGE CRUSTED CHICKEN WITH FENNEL ARUGULA SALAD



Almond Orange Crusted Chicken with Fennel Arugula Salad image

Traditional chicken dinner gets a modern-day makeover with sliced almonds and orange zest to perk up an old standby. Use the left over orange slices for a refreshing side salad with arugula, fennel and lemon juice.

Provided by Almond Board

Categories     Almond Board

Yield 4

Number Of Ingredients 12

1 orange
2 large egg whites egg whites
¾ cup sliced almonds, coarsely chopped
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ cup all-purpose flour
4 (4 ounce) pieces thin-sliced boneless, skinless chicken breast
1 serving Cooking spray
½ small bulb of fennel, halved, cored and thinly sliced into half-moons
4 cups arugula, lightly packed, coarsely chopped if leaves are large
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice

Steps:

  • Preheat the oven to 450 degrees F. Ten minutes before you are ready to cook the chicken, put a baking sheet in the oven to pre-heat.
  • Finely zest the orange and set the zest aside. Cut the top and bottom off of the orange, sit the orange on one end on a cutting board and cut the entire peel and pith off by cutting downward following the shape of the fruit. Then, using a paring knife, remove each section of orange from the membrane. Set the orange sections aside.
  • In a shallow bowl, whisk the egg whites until slightly frothy. In a large shallow bowl or on a plate, combine the orange zest, almonds, and 1/4 teaspoon each of the salt and pepper. Put the flour on a large plate.
  • Remove the pre-heated baking sheet from the oven and spray with cooking spray.
  • Dip the chicken breasts, one at a time, first into the flour, shaking off any excess, then into the egg white, and then coat with the almond mixture and place on the baking sheet. Spray the top of the chicken with cooking spray. Bake for 6 minutes, turn and bake for 6 minutes more, until the chicken is cooked through and the coating is golden.
  • While the chicken is cooking, combine the fennel, arugula and orange sections in a large bowl. In a small bowl whisk together the olive oil, lemon juice, and remaining 1/4 teaspoon each of salt and pepper. Pour the dressing over the salad and toss to coat.
  • To serve, place one large or two small chicken cutlets on each plate and top with a mound of the salad.

Nutrition Facts : Calories 361.5 calories, Carbohydrate 17.1 g, Cholesterol 64.6 mg, Fat 18.8 g, Fiber 4 g, Protein 31.1 g, SaturatedFat 2.5 g, Sodium 390 mg, Sugar 5 g

ALMOND ORANGE CRUSTED CHICKEN WITH FENNEL ARUGULA SALAD



Almond Orange Crusted Chicken with Fennel Arugula Salad image

Traditional chicken dinner gets a modern-day makeover with sliced almonds and orange zest to perk up an old standby. Use the left over orange slices for a refreshing side salad with arugula, fennel and lemon juice.

Provided by Almond Board

Categories     Almond Board

Yield 4

Number Of Ingredients 12

1 orange
2 large egg whites egg whites
¾ cup sliced almonds, coarsely chopped
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ cup all-purpose flour
4 (4 ounce) pieces thin-sliced boneless, skinless chicken breast
1 serving Cooking spray
½ small bulb of fennel, halved, cored and thinly sliced into half-moons
4 cups arugula, lightly packed, coarsely chopped if leaves are large
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice

Steps:

  • Preheat the oven to 450 degrees F. Ten minutes before you are ready to cook the chicken, put a baking sheet in the oven to pre-heat.
  • Finely zest the orange and set the zest aside. Cut the top and bottom off of the orange, sit the orange on one end on a cutting board and cut the entire peel and pith off by cutting downward following the shape of the fruit. Then, using a paring knife, remove each section of orange from the membrane. Set the orange sections aside.
  • In a shallow bowl, whisk the egg whites until slightly frothy. In a large shallow bowl or on a plate, combine the orange zest, almonds, and 1/4 teaspoon each of the salt and pepper. Put the flour on a large plate.
  • Remove the pre-heated baking sheet from the oven and spray with cooking spray.
  • Dip the chicken breasts, one at a time, first into the flour, shaking off any excess, then into the egg white, and then coat with the almond mixture and place on the baking sheet. Spray the top of the chicken with cooking spray. Bake for 6 minutes, turn and bake for 6 minutes more, until the chicken is cooked through and the coating is golden.
  • While the chicken is cooking, combine the fennel, arugula and orange sections in a large bowl. In a small bowl whisk together the olive oil, lemon juice, and remaining 1/4 teaspoon each of salt and pepper. Pour the dressing over the salad and toss to coat.
  • To serve, place one large or two small chicken cutlets on each plate and top with a mound of the salad.

Nutrition Facts : Calories 361.5 calories, Carbohydrate 17.1 g, Cholesterol 64.6 mg, Fat 18.8 g, Fiber 4 g, Protein 31.1 g, SaturatedFat 2.5 g, Sodium 390 mg, Sugar 5 g

SOFT-SHELL CRABS WITH FENNEL AND THYME



Soft-Shell Crabs With Fennel and Thyme image

Provided by Moira Hodgson

Categories     dinner, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 onion, thinly sliced
1 clove garlic, minced
2 tomatoes, peeled, seeded and diced
1 head fennel, thinly sliced
1 teaspoon fresh thyme leaves
Coarse salt and freshly ground pepper to taste
8 ready-to-cook soft-shell crabs
Milk for dipping
Flour for dredging
Salt and pepper to taste
3 tablespoons unsalted butter
2 tablespoons pernod or ouzo
Parsley or basil leaves for garnishing

Steps:

  • Preheat oven to 375 degrees. Pour olive oil into baking dish large enough to hold vegetables in one layer. Place onion, garlic, tomatoes, fennel and thyme in the pan and toss so they are thoroughly coated with oil. Season to taste with salt and pepper and bake for one hour or until they are soft and almost carmelized.
  • Prepare crabs. Dip them in milk, then in flour seasoned with salt and pepper. Heat butter in large skillet and saute crabs, starting with the top side down, for two minutes. Turn over and saute for one and a half to two minutes on the other side. Drain on paper towels.
  • Add Pernod or ouzo to the skillet and bring to boil, swirling up the cooking juices.
  • Serve crabs on four heated plates. Divide vegetables among four plates and place crabs on the top. Spoon on the cooking juices and garnish with parsley or basil.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 16 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 7 grams, Sodium 514 milligrams, Sugar 5 grams, TransFat 0 grams

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