SOFT SHELL CRABS
1 1/2 Cup All-Purpose Flour
2 teaspoons Malden Salt
1 teaspoon freshly Ground Pepper
20 Soft Shell Crabs, Cleaned
12 Tablespoons Sunflower or Neutral Oil
6 Tablespoons Unsalted Butter
1/4 cup loosely packed fresh flat leaf parsley, chopped
1. Whisk flour, salt and pepper, place on a dinner plate. Dredge soft shell crabs in flour mixture, shaking off excess. Make sure the crabs are completely coated. Set aside.
2. Heat oil and butter in a medium sauté pan over medium-high heat. The oil should be very hot but not smoking. Place flour-coated crabs, back side down, in sauté pan; reduce heat to medium if pan starts to smoke. Sauté crabs until golden and crisp, about 3 minutes (be careful; crabs tend to spatter during cooking). Turn crabs over, and cook 2 minutes more.
3. Place crabs on a baking pan. Squeeze the juice of 2 lemons over the crabs. Keep warm in a low oven.
When ready place crabs on serving platter. Sprinkle with parsley and garnish with lemon slices.
OLIVE OIL AND SALT BREAD
Prep Time: 20 minutes plus 3-4 hours
Cook Time:40 minutes
4 Cups All-Purpose Flour
1 1/2 Cups Water
1 teaspoon Active Dry Yeast
1 1/2 teaspoons Kosher Salt, plus extra for topping
1. In a bowl of a stand mixer, combine flour, water, yeast and salt. Mix on medium speed until the dough is smooth and elastic, about 5-10 minutes.
Stop mixer if needed if dough gets stuck on the dough hook and pull dough off and start again.
2. When the dough appears smooth and stretchy remove from the bowl. Turn the dough out on a work surface and knead forming a nice round ball.
Put back into the bowl and cover with clear plastic wrap. Allow the dough to rise until it has doubled in size and does not spring back when you push fingers into it, about 2 to 4 hours.
3. Again turn the dough out onto a work surface and knead to release the gas and redistribute the yeast. Shape it into a round ball and cover again for 10 minutes to allow dough to relax.
4. Shape the dough into a tight ball. I have been cutting the dough in half and refrigerating half for another day during the week.
5. Coat bottom of a large Dutch oven with olive oil. Put the dough in the center of the pot and place the lid on it. Allow dough to rise again for about 30 minutes.
6. Preheat oven to 450 degrees.
7. Rub olive oil gently over the surface of the dough. Score the bread with a sharp knife making an X or another design. This will allow the dough to expand freely. Sprinkle dough with salt and cover the pot and place in oven.
8. After 30 minutes, remove the lid, reduce the oven temperature to 375 degrees, and continue baking until the bread is nicely browned and cooked through. It should have an internal temperature of 200 when done. Allow the bread to rest on a rack for a few minutes. Serve warm with soup, pasta dish or just as is with butter!
GREEK LEMON CHICKEN SOUP
Prep Time: 20 minutes
Total Time: 60 minutes
2 Tablespoon Olive Oil
2 Garlic Cloves, chopped
2 Large Carrots, chopped
2 Celery Stalks, chopped
6 Cups Chicken Stock
1 Cup Basmati Rice, uncooked
2 Cups Cooked Chicken, shredded
Salt and Pepper
1/2 Cup Lemon Juice, about 4 medium lemons
1 Tablespoon Parsley, chopped
1. Add olive oil to sauté pan. Add garlic, carrots, and celery and sauté until soft. Set aside.
2. In a medium stock pot add chicken stock. Bring to a simmer and add rice. Once rice is cooked, about 25 minutes add the cook chicken and season with salt and pepper. Keep on low heat.
3. Prepare the Egg-Lemon Broth. In a medium bowl beat the eggs and mix in lemon juice until frothy. Ladle 1 cup of hot broth into Egg-Lemon Broth, whisking constantly until mixture is warm to touch. This prevents the eggs from curdling.
4. Stir the Egg-Lemon Broth into the stock pot. Keep at a light simmer. Add parsley and serve.