Fusilli Bucati with Soft Shell Crabs
6 soft shell crabs 6 tablespoons virgin olive oil 1 medium red onion -- thinly sliced 6 Anaheim peppers, cored, seeded -- and julienned 4 red jalapenos, cored, seeded -- and julien...
Ingredients
- 6soft shell crabs
- 6tablespoonvirgin olive oil
- 1medium red onion -- thinly sliced
- 6anaheim peppers, cored, seeded -- and julienned
- 4red jalapenos, cored, seeded -- and julienned
- 1cupwhite wine
- 1cupbasic tomato sauce (see recipe)
- 2cupescarole -- finely chopped
Directions
- 1
6 soft shell crabs 6 tablespoons virgin olive oil 1 medium red onion -- thinly sliced 6 Anaheim peppers, cored, seeded -- and julienned 4 re
- 2
Clean soft shell crabs by snipping off their faces with a pair of scissors and removing the skirt
- 3
Cut in half and set aside
- 4
In a 12 to 14-inch saute pan, heat olive oil until smoking, add onions, Anaheim, jalapenos and cook until softened, about 8 to 10 minutes
- 5
Add the crab pieces and continue cooking until crabs are deep red and firm
- 6
Be careful not to break up the crabs with aggressive stirring
- 7
Add the white wine and the tomato sauce and reduce by half
- 8
Add escarole and cook another 1 minute until escarole has wilted and remove from heat