Prep time: 10 minutes
Total time: 25 minutes
¼ cup|60 ml olive oil
¼ cup finely chopped chives
¼ cup finely chopped cilantro, plus 1 cup whole leaves
¼ cup finely chopped tarragon
4 red chile peppers, trimmed, seeded, and sliced
2 bunches of spring onion, trimmed and thinly sliced
1 (2-inch piece) ginger, peeled and grated
⅓ cup|79 ml white wine
4 soft shell crabs, cleaned and halved
8 ounces|227 grams claw crab meat
8 ounces|227 grams jumbo lump crab meat
6 cracked stone crab claws (about 1 pound)
¼ cup finely chopped mint
good bread, for serving
- Heat the oil in a large skillet over medium-high. Add the chives, ¼ cup|56 grams of the cilantro, the tarragon, red peppers, spring onion, and the ginger and cook until soft, about 4 minutes. Add half of the wine and cook 3 minutes longer.
- Add in the soft shell crabs, cover, and cook until they turn bright red, about 3 minutes. Add in the remaining cilantro and wine and the claw, lump, stone crabs, and mint and cover. Cook until slightly thick, about 3 minutes. Season with salt and pepper and serve with a big old chunk of bread, to soak up all that good broth, and maybe even a glass of white wine.
From Dirty Work: Mastering the Art of Spicy Crab with Margot Henderson
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