Patrick Clark's Crab With Arugula and Macadamias

Name: Patrick Clark's Crab With Arugula and Macadamias
Prep time: 10 min
Cook time: 10 min
Total time: 17 min
Ingredients: Milk for dipping; Seasoned flour for dredging; 3 tablespoons peanut oil; 2 to 3 bunches arugula, washed and dried; 2 tablespoons extra-virgin olive oil; Lemon juice to taste; Coarse salt and freshly ground pepper to taste; 5 tablespoons unsalted butter; 2 tablespoons balsamic vinegar; 3 ounces coarsely chopped macadamia nuts; 1 tablespoon parsley; 8 to 12 soft-shell crabs, cleaned

By Moira Hodgson

Updated Oct. 11, 2023

Total Time: 17 minutes
Prep Time: 10 minutes
Cook Time: 10 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Milk for dipping
Seasoned flour for dredging
3tablespoons peanut oil
2 to 3bunches arugula, washed and dried
2tablespoons extra-virgin olive oil
Lemon juice to taste
Coarse salt and freshly ground pepper to taste
5tablespoons unsalted butter
2tablespoons balsamic vinegar
3ounces coarsely chopped macadamia nuts
1tablespoon parsley
8 to 12soft-shell crabs, cleaned

Ingredient Substitution Guide

Preparation

Step 1
Dip the crabs first in milk, then in the flour. Heat the oil in a large frying pan and saute the crabs a few at a time starting with the shell side down first. Saute for one-and-a-half to two minutes on each side and drain on paper towels.
Step 2
Toss the arugula in the olive oil, season to taste with lemon juice, salt and pepper. Divide the arugula leaves among four individual plates.
Step 3
In a saucepan, heat the butter over medium-high heat. When it starts to brown take it off the fire and add the vinegar. When it stops sizzling, add the macadamia nuts, parsley, salt and pepper. Pour the hot sauce over the crabs, distributing the nuts evenly, and serve at once.