juice

Soft Shell Crab with Blood Orange Mint Vinaigrette

HANDS-ON TIME: 10 MINUTES
TOTAL TIME: 20 MINUTES
SERVES: 4

SALAD & DRESSING

  • 1 lb. arugula
    6 Tbsp. Noble® Blood Orange Juice
  • Fresh mint, chopped to taste
  • 1 red medium onion, sliced thin
  • 3 Tbsp. extra virgin olive oil

SOFT SHELL CRAB

  • 1 cup flour
  • 4 drops hot sauce
  • ½ Tbsp. Old Bay seasoning, divided
    4 medium fresh soft shell crabs, cleaned
    Salt and pepper to taste
    Canola oil

DIRECTIONS

  • In a medium bowl, combine flour, hot sauce and seasoning. Lightly dredge the crabs in the flour mix and shake off any excess. Set aside.
  • In another bowl, combine blood orange juice, mint, red onions and olive oil.
  • Heat a large sauté pan on high with canola oil until it shimmers.
  • Carefully lay crabs into the pan and cook on one side until golden brown, flip over and cook until golden brown, about 2 minutes per side.
  • Remove and put onto an absorbent paper towel.
  • Lightly season the crab with salt & pepper.
  • Toss the arugula with onion and mint.
  •  Divide the arugula mixture onto 4 plates.
  • Place the crabs onto each plate.
  • Pour dressing over the crabs and salad.