Soft Shell Crabs with Fennel and Mesclun Salad
Ingredients
- 1 cup milk
- Kosher salt and freshly ground pepper
- 8 medium soft-shell crabs (1 1/2 pounds)
- 1 fennel bulb (about 1 1/4 pounds), trimmed and cored, fronds reserved
- 3 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon Pernod or other anise-flavored liqueur
- 1 tablespoon fresh lime juice
- 1/2 teaspoon sugar
- 6 tablespoons vegetable oil
- All-purpose flour, for dredging
- 1/4 pound mesclun (8 cups)
Instructions
Soft-Shell Crabs with Fennel and Mesclun Salad serves 4 original recipe by Food & Wine.
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