Panfried Soft Shell Crabs with Wilted Escarole
Ingredients
- 1 1/2 teaspoons extra-virgin olive oil
- 1 large head of escarole, cored and cut into 1/2 -inch-wide strips
- 2 large garlic cloves, minced
- 2 anchovy fillets, finely chopped, plus 1 teaspoon oil from the jar
- 2 tablespoons fresh lemon juice
- 5 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- Salt and freshly ground pepper
- 4 medium soft-shell crabs, cleaned
- 3 tablespoons vegetable oil
Instructions
Panfried Soft-Shell Crabs with Wilted Escarole serves 4 original recipe by Food & Wine.
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