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Ingredients
- 6 x Soft-shell crabs
- 6 Tbsp. Virgin extra virgin olive oil
- 1 med Red onion thinly sliced
- 6 x Anaheim peppers cored, seeded, and julienned
- 4 x Red jalapenos cored, seeded, and julienned
- 1 c. White wine
- 1 c. Basic Tomato Sauce see * Note
- 2 c. Finely-minced escarole
- 1 lb Fusilli Bucati pasta
Directions
- Bring 6 qts water to boil in a large spaghetti pot and add in 2 Tbsp. salt.
- Clean soft-shell crabs by snipping off their faces with a pair of scissors and removing the skirt. Cut in half and set aside.
- In a 12- to 14-inch saute/fry pan, heat extra virgin olive oil till smoking, add in onions, Anaheim, jalapenos and cook till softened, about 8 to 10 min. Add in the crab pcs and continue cooking till crabs are deep red and hard. Be careful not to break up the crabs with aggressive stirring. Add in the white wine and the tomato sauce and reduce by half. Add in escarole and cook another 1 minute till escarole has wilted and remove from heat.
- Drop fusilli into boiling water and cook according to package instructions till al dente (about 7 to 9 min). Drain pasta well in colander and pour warm pasta in pan with crabs. Return to medium heat and toss to coat well, about 1 minute. Pour into heated serving platter and serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 4 servings | |
| Calories 256 | |
| Calories from Fat 181 | 71% |
| Total Fat 20.46g | 26% |
| Saturated Fat 2.82g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 327mg | 14% |
| Potassium 326mg | 9% |
| Total Carbs 8.01g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 5.08g | 3% |
| Protein 1.27g | 2% |
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