SAUTEED SOFTSHELL CRABS – SOUTHHAMPTON STYLE

Prep Time: 10 minutes

Cooking Time: 10 minutes

Yields: 4 servings

4 tablespoons extra virgin olive oil

3 cloves garlic, minced

¾  cup pineapple juice

2 tablespoons grainy mustard

Salt and pepper

4 large soft shell crabs, cleaned (total weight 2 pounds)

1 tablespoon butter

1 small shallot or red onion, peeled and minced

2 cups shitake mushrooms, stems removed and caps thinly sliced

¼ cup capers

1 small yellow bell pepper, seeded and diced small

½ small zuchinni, diced small

¼ cup each – red and green seedless grapes, halved

5 pieces strawberries, diced small

Heat a medium non stick skillet and add 2 tablespoons oil (medium to high heat). Add garlic and cook for about 30 seconds until brown.  

Add half of the pineapple juice and mustard and cook for another minute until sauce thickens. Season with salt and pepper.

Add soft shell crabs and cook for 3 minutes each side until crabs are a little brown on both sides. Occasionally bathe crabs with the sauce while being cooked.  Set aside.

Meanwhile, heat another non stick skillet and add remaining oil and butter (medium to high heat).  Add shallots or onions and cook for about 1 minute until brown and soft. 

Add mushrooms, bell pepper, capers, and the remainin pineapple juice and cook for another minute until liquid slightly evaporated and vegetables are soft.

Turn off stove and cool mixture down for 2 minutes.

Fold in grapes and strawberries.

To serve, place one soft shell crab on the center of the plate.

Spoon vegetable mixture on top and around the crab. Drizzle left over juice.

Season with salt and pepper if desired.