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Roasted Soft Shell Crab with Braised Honeycrisp Apple & Brussels Leaves

Yields1 Serving

A perfect mix of sweet and savory.

Amazing Washington Apples

 2 medium soft shell crabs, cleaned
 2 tbsp chopped Chervil
 1 tbsp lemon confit
 1 small clove garlic, sliced very thin
 1 ½ tbsp extra virgin olive oil
 2 large Brussels sprouts, peeled into individual leaves
 Juice of 2 lemons, zest of one
 1 tbsp water
 ½ lb cold butter, cubed
FOR SOFT SHELL CRABS
1

Pat soft shell crabs dry with paper towel and season with salt and pepper.

2

Using a hot cast iron pan, add 2 tablespoons grapeseed oil and add the crabs.

3

Cover loosely with a lid to prevent popping. After about three minutes, flip and cook for one to two minutes longer.

4

Drain on paper towel to remove any excess oil. In a bowl, add Chervil, lemon confit, garlic and extra virgin olive oil, then add soft shell crabs and toss well.

FOR APPLES AND BRUSSELS LEAVES
5

In a small, heavy-bottomed stainless steel pot, heat up water. Once hot, whisk in cold butter, whisking constantly.

6

Add juice and zest of lemon and season with salt.

7

Set sauce aside in warm place until ready to use. To finish, add the Brussels sprouts and apples.

8

Simmer gently for about two minutes or until the Brussels leaves and apples begin to soften up but no further.