Summer Soft Shell Crab Recipe – A Recipe for One that is Easily Doubled

The hubby brought in the bulk of the snow pea harvest and while sorting it for freezing I found a rather large pile of them that were too large so I decided to pull the peas out of them which got me to thinking about the hubby’s dinner for that night.  I had already decided to make him soft shell crab – I still had a few from my last purchase from Anderson Seafoods – and I knew that would be a real treat for him. I hadn’t fully worked out the rest of dish but when I saw those pretty green peas I was struck with inspiration for this delicious soft shell crab recipe

Summer Soft Shell Crab

Serves 1

1 soft shell crab, thawed
3.5 oz shredded zucchini
3.5 oz white onion, sliced thinly
3.5 oz apple, peeled, cored and cut into small pieces
juice of half a lemon
1/4 tsp cinnamon
3.5 oz huckleberries or blueberries
1 TBS balsamic vinegar
dash hot sauce (or two)
2 oz fresh, raw peas
salt and pepper

3.5 oz fresh green beans, steamed

• Heat a non stick pan over medium heat.
• Add the onions and some salt and let them cook until they soften a bit.
• Add the shredded zucchini and apple pieces.
• Add the lemon juice and cinnamon.
• Add salt and pepper to taste. Remove from heat and keep warm.

• Add half of the huckleberries (or blueberries) to a heavy bottomed pan over med high heat and cook until the berries burst and release their juice.
• Then add the balsamic vinegar and the hot sauce. Reduce the liquid by about half. Reduce the heat and add the remaining berries. Just heat through – you want these berries to stay whole. Remove from heat and keep warm.
• Spray a non stick pan with cooking spray and heat over med-high heat.
• Season the soft shell crab with salt and pepper. Place it in the pan and cook it for 2 minutes, flip it over and cook it for two minutes on the other side. Turn off the heat but leave the crab in the pan.

To plate: layer the zucchini mixture on the bottom, then the crab. Add the huckleberry sauce and sprinkle the fresh peas over the top. Serve with the steamed green beans seasoned with salt, pepper and a spritz of fresh lemon juice.

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How Was the Summer Soft Shell Crab?

Hubby really loved this meal and he licked the plate clean. The soft shell crabs from Anderson Seafoods have been heavenly – he has really enjoyed them. I’m so glad I surprised him for his birthday! I think I might try grilling them next.

This meal comes in at 347 calories so it is a wonderful low calorie meal. He loved the sweet from the berries and the bit of heat from the hot sauce. He enjoyed it as much as some of the other 350 calorie meals I have made for him like Apple Marinated Grilled Bass and Thyme and Garlic Roasted Chicken.

Summer Soft Shell Crab – Recipe

• Author: Patty@brokenteepee.com
• Prep Time: 15 minutes
• Cook Time: 6 minutes
• Total Time: 21 minutes
• Yield: 1 1x
• Category: main dish - under 350 calories
• Method: saute
• Cuisine: American

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Description

A delicious and easy soft shell crab recipe for one. Just double the ingredients to make it for two

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Scale 1x2x3x

Ingredients

• 1 soft shell crab, thawed
• 3.5 oz shredded zucchini
• 3.5 oz white onion, sliced thinly
• 3.5 oz apple, peeled, cored and cut into small pieces
• juice of half a lemon
• 1/4 tsp cinnamon
• 3.5 oz huckleberries or blueberries
• 1 TBS balsamic vinegar
• dash hot sauce (or two)
• salt and pepper
• 3.5 oz fresh green beans, steamed

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Instructions

1. Heat a non stick pan over medium heat. Add the onions and some salt and let them cook until they soften a bit. Add the shredded zucchini and apple pieces. Add the lemon juice and cinnamon. Add salt and pepper to taste.
2. Add half of the huckleberries (or blueberries) to a heavy bottomed pan over med high heat and cook until the berries burst and release their juice. Add the balsamic vinegar and the hot sauce. Reduce the liquid by about half. Reduce the heat and add the remaining berries. Just heat through – you want these berries to stay whole. Remove from heat and keep warm.
3. Spray a non stick pan with cooking spray and heat over med-high heat. Season the soft shell crab with salt and pepper. Place it in the pan and cook it for 2 minutes, flip it over and cook it for two minutes on the other side. Turn off the heat but leave the crab in the pan.
4. To plate: layer the zucchini mixture on the bottom, then the crab. Add the huckleberry sauce and sprinkle the fresh peas over the top. Serve with the steamed green beans seasoned with salt, pepper and a spritz of fresh lemon juice

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Keywords: low calorie, soft shell crab, 30 minute meal,