Almond Crusted Soft-Shell Crab, with a Fennel and Artichoke Salad with Roasted Almond Puree

Ingredients

  • 1 blood orange
  • 1/2 small carrot
  • 1 small artichoke
  • 1 lemon
  • 1/4 small bulb fennel
  • 2 jumbo soft-shell crabs
  • Tempura Batter, recipe follows
  • 2 tablespoons sliced almonds
  • Salt and pepper
  • 1 ounce mixed micro greens
  • Almond Brown Butter Vinaigrette, recipe follows
  • Almond Puree, recipe follows

Description

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