• 4 large soft shell crabs
  • 1 soup spoon of grated fresh ginger
  • 2 soup spoons of chopped, roasted pecans
  • 1/2 cup of Sauvignon Blanc Buena Vista
  • 1/4 cup of Belvedere orange vodka
  • 1 green onion
  • 1/4 cup of regular flour
  • 1 soup spoon of diced shallots
  • 1 stick of butter
  • 1 soup spoon of olive oil
  • 1/2 cup of fish stock
  • 1 tspn. of soy sauce


Soft Shell Crabs

In a stick free pan, melt half of the butter over medium heat with the olive oil. Coat the crabs in the flour, seasoned with paprika and salt and pepper. Saute the crabs, turning once, for 8 minutes. Place the crabs in a dry pan and flambe with the vodka. Cover and keep warm. Reduce the fish stock, soy sauce, ginger and wine for a few minutes. In another pan, melt the remaining butter. Add the green onion and cook for a minute.
Add the shallots and simmer for 3 minutes.
Place the crabs on a plate, top with the shallots and green onions. Add the sauce and finish by topping with the pecans.