Soft-Shell Crabs with Grilled Scallions and Lemon Polenta

Makes 6 servings

Soft-shell crabs are in season in the spring, so keep your eye out because the soft-shell season doesn’t last that long. Be sure to have the apron, lungs, and eyes removed by your fishmonger and use the crabs as soon as possible.

Ingredients

Preserved Lemon Zest

  • 3 Meyer lemons
  • 2 tablespoons salt

Scallions

  • 2 bunches scallions
  • 1/4 cup olive oil
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste

Polenta

  • 4 1/2 cups water
  • 2 tablespoons kosher salt
  • 2 shallots, finely chopped
  • 2 cups polenta
  • Zest of 1 Meyer lemon
  • 2 tablespoons unsalted butter
  • 2 tablespoons finely chopped chives

Crabs

  • 2 tablespoons olive oil
  • 6 soft-shell crabs, cleaned
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Garnish

  • 1 Meyer lemon, sectioned and seeded
  • Olive oil, as needed

Directions

  1. To prepare the lemons: Peel the zest from the lemons, leaving the white pith behind, and cut into thin strips. Squeeze the juice from the lemon over the strips of zest and combine with the salt. Allow the mixture to sit for at least 1 hour. Rinse the lemon zest before using.
  2. To prepare the scallions: Remove the dried outer layers and roots and wash the scallions. In a baking dish, toss the scallions in the olive oil and season with the salt and pepper. Cover with plastic wrap and let the scallions sit at room temperature for 30 minutes; the scallions will start to sweat.
  3. To make the polenta: Preheat the oven to 325°F.
  4. In a large, oven-safe pot, bring the water to a boil with the salt and shallots. Slowly stream the polenta into the boiling water while whisking constantly to incorporate and prevent lumps from forming. Bring the polenta back to a simmer and cover the pot. Place the covered pot in the oven for about 30 minutes. While the polenta cooks, continue to prepare the crabs and scallions.
  5. Finish the scallions: Preheat a grill pan and slowly grill the scallions until they are soft; they should have nice grill marks for presentation.
  6. To prepare the soft-shell crabs: Preheat a large sauté pan over medium-high heat. Add the olive oil and allow to heat. Season the crabs on both sides with salt and pepper. Once the oil begins to ripple, add the crabs, shell side down, and sauté for about 4 minutes.
  7. Remove the polenta from the oven and whisk in the lemon zest, butter, and chives.
  8. Mound the polenta on a serving platter and arrange the grilled scallions on top of the polenta. Once the crabs are cooked, place them on top of the scallions. Finish the plate with the rinsed preserved lemon zest and the lemon sections. Drizzle with olive oil, as needed, just before serving.

CIA FOODIES

Soft-Shell Crabs with Grilled Scallions and Lemon Polenta

Soft-Shell Crabs with Grilled Scallions and Lemon Polenta
Makes 6 servings Soft-shell crabs are in season in the spring, so keep your eye out because the soft-shell season doesn’t last that long. Be sure to have the apron, lungs, and eyes removed by your fishmonger and use the crabs as soon as possible.

Ingredients

Preserved Lemon Zest
  • 3 Meyer lemons
  • 2 tablespoons salt
Scallions
  • 2 bunches scallions
  • 1/4 cup olive oil
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste
Polenta
  • 4 1/2 cups water
  • 2 tablespoons kosher salt
  • 2 shallots, finely chopped
  • 2 cups polenta
  • Zest of 1 Meyer lemon
  • 2 tablespoons unsalted butter
  • 2 tablespoons finely chopped chives
Crabs
  • 2 tablespoons olive oil
  • 6 soft-shell crabs, cleaned
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
Garnish
  • 1 Meyer lemon, sectioned and seeded
  • Olive oil, as needed

Directions

  1. To prepare the lemons: Peel the zest from the lemons, leaving the white pith behind, and cut into thin strips. Squeeze the juice from the lemon over the strips of zest and combine with the salt. Allow the mixture to sit for at least 1 hour. Rinse the lemon zest before using.
  2. To prepare the scallions: Remove the dried outer layers and roots and wash the scallions. In a baking dish, toss the scallions in the olive oil and season with the salt and pepper. Cover with plastic wrap and let the scallions sit at room temperature for 30 minutes; the scallions will start to sweat.
  3. To make the polenta: Preheat the oven to 325°F.
  4. In a large, oven-safe pot, bring the water to a boil with the salt and shallots. Slowly stream the polenta into the boiling water while whisking constantly to incorporate and prevent lumps from forming. Bring the polenta back to a simmer and cover the pot. Place the covered pot in the oven for about 30 minutes. While the polenta cooks, continue to prepare the crabs and scallions.
  5. Finish the scallions: Preheat a grill pan and slowly grill the scallions until they are soft; they should have nice grill marks for presentation.
  6. To prepare the soft-shell crabs: Preheat a large sauté pan over medium-high heat. Add the olive oil and allow to heat. Season the crabs on both sides with salt and pepper. Once the oil begins to ripple, add the crabs, shell side down, and sauté for about 4 minutes.
  7. Remove the polenta from the oven and whisk in the lemon zest, butter, and chives.
  8. Mound the polenta on a serving platter and arrange the grilled scallions on top of the polenta. Once the crabs are cooked, place them on top of the scallions. Finish the plate with the rinsed preserved lemon zest and the lemon sections. Drizzle with olive oil, as needed, just before serving.

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