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Ingredientes
- 20 x garlic cloves
- 1 Tbsp. blackening spice
- 2 1/2 x tomatillos
- 1 1/2 bn scallions
- 1/4 bn cilantro
- 1 x jalapeno pepper Salt to taste Freshly-grnd black pepper to taste
- 1 Tbsp. lime juice
- 2 ounce extra-virgin extra virgin olive oil
- 9 x soft shell crabs cleaned
- 3/4 c. lowfat milk
- 3/4 c. flour
- 2 ounce black beans cooked
- 1 sm red onion very thinly sliced
- 1 x ripe avocado
- 1/2 Tbsp. chives
Direcciones
- In a large saute/fry pan, over medium-high heat, saute/fry the garlic cloves in extra virgin olive oil with the blackening spices. Place tomatillos, scallions, 1 clove of garlic, cilantro, jalapeno, and salt and pepper in a food processor and puree. Set aside.
- In a large bowl whisk together lime juice and extra-virgin extra virgin olive oil and season with salt and pepper.
- Place crabs in deep glass dish and pour lowfat milk over them. In an another dish place flour and dredge the crabs through to cover.
- In a large saute/fry pan, over high heat, saute/fry crabs till golden and crisp. Remove crabs and drain on paper towels.
- Mix black beans, arugula, and vinaigrette and season; portion mix equally on plates. Top bean mix with a crab and drizzle with garlic tomatillo sauce. Garnish with sliced red onions, avocado, chives, and spiced garlic cloves.
