Roasted Soft Shell Crab with Braised Honeycrisp Apple & Brussels Leaves - 1889 Magazine
A perfect mix of sweet and savory.
Ingredients
- 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
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