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Scrumptious Soft Shell Crab Francaise with a Simple Slaw and a Lime Aioli
In this episode, Anna Rossi is taking full advantage of a very short soft shell crab season. She shows us her favorite way to make them and serves them up over a flavor-forward slaw.
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Soft Shell Crab Francaise Over Carrot Fennel Slaw and Lime Aoili
Serves 4 INGREDIENTS: For the Crabs 4 soft shell crabs, cleaned (eyes, apron and gills removed) Oil for pan frying 1 cup all purpose flour 2 TBS fennel pollen (optional) 1 tsp kosher salt 2 eggs, whisked For the Slaw 1 medium fennel, quartered and shaved on a mandolin or thinly sliced 4 large carrots, thinly sliced lengthwise ½ cup…
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Anna's Soft Shell Crabs
In this episode, Anna Rossi is taking full advantage of a very short soft shell crab season.
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