Recipe

Herb Crusted Softshell Crabs With† A Fresh Tomato Risotto

Ingredients

1 dozen Louisiana whaler soft-shell crabs, cleaned (they are really big crabs)
Salt
Freshly ground black pepper
1 cup Dijon mustard
2 cups finely chopped fresh herbs, such as basil, thyme, parsley, chervil, and tarragon
1 cup olive oil
2 tablespoons snipped chives
FRESH TOMATO RISOTTO:
1 tablespoon olive oil
1 cup chopped onions
Salt
Freshly ground white pepper
Freshly ground black pepper
6 cups water
1 teaspoon chopped garlic
1 pound (2 cups) Arborio rice
1/2 pound assorted baby tomatoes, such as cherry, current, teardrop, stemmed and cut in half
1 tablespoon butter
1/4 cup heavy cream
1/2 cup freshly grated Parmigiano-Reggiano cheese
3 tablespoons chopped green onions, green part only

Preheat the oven to 400ºF.
Season the soft-shell crabs with salt and pepper. Rub each soft-shell completely with about 1 tablespoon of the mustard. Crust each soft-shell with some of the herbs, coating each crab completely. In 2 large oven-proof sauté pans, over medium heat, add 1/4 cup of oil to each pan. When the oil is hot, carefully add 3 of the soft-shells to the hot pan, top-side down. Pan-fry for 2 minutes on each side. Remove and place on a parchment-lined baking sheet.
Using a paper towel, wipe out the pan and heat the remaining oil. Repeat the above process with the remaining soft-shells. Place the pan in the oven and cook for 8 minutes. Remove from the oven. Spoon the risotto in the center of each serving plate. Lay 2 of the soft-shells over the risotto.
Garnish with chives.
Yields: 6 servings
FRESH TOMATO RISOTTO: In a large sauté pan, over medium heat, heat the oil. Add the onions. Season with salt and pepper, and cook, stirring. Sauté until the onions are slightly soft, about 3 minutes. Add the water and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes. Add the rice and simmer for 10 minutes, stirring constantly. Add the tomatoes and continue to simmer, stirring constantly, until the mixture is creamy and bubbly, about 8 minutes. Stir in the butter, cream, cheese and green onions. Simmer for 2 minutes, stirring constantly. Remove from the heat. Spoon the risotto into serving bowls or plates and serve.