Prosciutto Wrapped Soft Shell Crab Cigars With Shaved Radish And Arugula Salad Recipes

Steps:

• For the vinaigrette: In a small bowl, whisk together the vinegar and salt. The salt crystals should dissolve. Whisk in the mustard, oregano, and black pepper. Slowly whisk in the olive oil to form a smooth emulsion. Crumble in the blue cheese, if using. Pour the vinaigrette into a serving bowl to be passed at the table with a spoon. Refrigerate until ready to serve.
• For the salad: Set out 8 salad bowls, preferably clear glass so the guests can see the layers of vegetables. For each bowl, put down a layer of arugula and then a layer of fennel. Season with salt and pepper, to taste, and sprinkle 1 tablespoon Parmesan and 1 tablespoon Prosciutto Bits over the fennel. Next, put down a layer of zucchini and a layer of red cabbage. Once again, season with salt and pepper to taste and sprinkle with Parmesan and Prosciutto Bits. Put down a layer of carrots over the top and finish with a small sprinkling of Parmesan and Prosciutto Bits.
• Serve the salads at room temperature. Pass the vinaigrette at the table. Allow guests to dress their own salads and mix up the layers.

Steps:

• Put the vinegar, mustard, egg yolk, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl or 2-cup glass measuring cup. Slowly whisk in the olive oil, making an emulsion. Place the arugula in a large salad bowl, pour on enough vinaigrette to moisten, and toss well.
• Distribute the arugula on 4 dinner plates. Place half a burrata, cut side down, in the middle of the plate and artfully arrange the prosciutto around it (I tear each slice of prosciutto in half lengthwise). Sprinkle with salt and pepper, and serve.

Steps:

• Whisk flour, salt, and pepper; place on a dinner plate. Dredge 2 soft-shell crabs in flour mixture, shaking off excess (make sure crabs are completely coated).
• Heat 2 tablespoons oil 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 (do not stand too close to pan; crabs tend to spatter during cooking). Turn crabs over, and cook 2 minutes more.
• Add 1 tablespoon butter and a large pinch of parsley to skillet. Squeeze the juice of half a lemon over crabs. Keep warm in a low oven. Repeat process until all the crabs are cooked.

Steps:

• Wrap 1 slice of prosciutto around each breadstick, leaving 5 to 6 inches of exposed bread at one end.

Steps:

• Season the crabs lightly with salt and pepper on both sides. Lay out the slices of prosciutto with the short end facing you. Place a crab on each of the short ends and roll up, tucking in the claws as you go.
• In a large sauté pan over high heat, heat 2 tablespoons of the olive oil. Add the wrapped crabs and sear for about 2 minutes per side, until the prosciutto is crispy and the crabs are cooked through.
• Dress the radishes and arugula leaves with the remaining 1 tablespoon olive oil and the lemon juice, seasoning to taste with salt and pepper.
• Divide the salad among 4 plates, mounding it slightly. Place a cooked, wrapped crab on top of each. Drizzle with olive oil and serve.