Soft Shell Crabs Juliette

January 23, 2021

Ingredients for Soft Shell Crabs Juliette

1 # Margarine
6 medium soft shell crabs
Cajun seasoning blend
Sliced french bread
Bordelaise sauce
Pesto sauce

Bordelaise Sauce

Margarine
2 tbsp olive oil
7 cloves of garlic chopped
1/2 tsp salt
1/4 tsp black pepper
1 tbsp minced fresh parsley

Pesto Sauce

2 cups fresh basil
4 cloves garlic minced
1 c. walnuts
1 c. olive oil
1 c. freshly grated Parmesan cheese
1/4 c. freshly grated Romano cheese
Salt and ground pepper to taste

In a food processor, chop basil, garlic and walnuts. With it running, slowly add olive oil in
a steady stream. Add cheeses, salt and pepper and pulse the mixer a couple times. Set aside.
Dredge the cleaned crabs in margarine and place in a hot skillet. Add about 1/3 of the
margarine and sauté crabs about 2- 3 minutes per side. Season to taste with blend during
the sautéing. Remove the crabs and place on warm platter, add all ingredients for
Bordelaise except the parsley, sauté 3-4 minutes, remove from heat and add parsley.
Lay slices of french bread on the plate, cover with Bordelaise, add crabs and top with
pesto, season to taste.

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