Ingredients
1 cup semolina flour
½ cup all-purpose flour
12 soft-shell crabs, with the aprons removed by the fishmonger
¼ cup plus 2 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
fine sea salt
freshly ground black pepper
1/3 cup dry white wine
juice of 3 lemons
1/3 cup drained capers
1 tablespoon chopped fresh flat-leaf parsley
4 cups tightly packed arugula, stems removed, rinsed, and spun dry
1 bunch watercress, stems removed, rinsed, and spun dry
3 lemons, zest and pith removed, cut into wedges
16 caper berries
Preparation
Sift the semolina flour and all-purpose flour together and dust the crabs with it.
Warm 2 tablespoons of the olive oil in a sauté pan large enough to hold the crabs in one layer over medium heat, then add 2 tablespoons of the butter. When the butter has melted, add the crabs and sauté on both sides, seasoning with salt and pepper, until crispy, 2 to 3 minutes per side. Remove the crabs and keep them warm.
Add the wine to the sauté pan. When it has evaporated, add two-thirds of the lemon juice, the capers, the rest of the butter, and the chopped parsley. Cook for 1 to 2 minutes more, until the sauce is creamy.
Pour the remaining lemon juice into a mixing bowl, add ¼ teaspoon salt, and whisk until the salt has dissolved. Add the remaining ¼ cup olive oil and whisk until well mixed.
Place the arugula in a salad bowl and add the watercress, lemon wedges, and caper berries. Add the lemon juice-and-oil mixture and mix well.
Serve the crabs with the sauce on top and the salad on the side. A South African Chardonnay will play beautifully off the crabmeat and the peppery arugula.
