Sautéed Soft-Shell Crabs With Julienne of Cucumber, Country Ham and Shiitake Mushroom With Herb Butt
stg-vdacs-seafood.virginiainteractive.org
Savor crispy soft-shell crabs paired with cucumber, ham, and mushrooms in herb butter for a Virginia seafood delight.
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Cooking tools:
- Saute pan
- Stove
- Paper towel
- Refrigerator
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 4 tablespoons Lemon juice
- 12 Soft-shell blue crabs, cleaned
- Salt
- pepper
- ½ cup All-purpose flour
- 6 tablespoons Unsalted butter
- 6 Cucumbers, peeled, seeded and cut lengthwise into long thin strips
- ½ pound Shiitake mushrooms, sliced
- ¼ pound Country ham, cut in julienne
- 1 tablespoon All-purpose flour
- 1 tablespoon Butter, softened
- ¼ cup Fish stock
- ¼ cup White wine
- ¼ cup Unsalted butter
- 1 tablespoon Fresh herbs, chopped
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