Soft Shell Crabs, Braised Asparagus & Herb Aioli Recipe

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Kathie Lee & Hoda: Soft-Shell Crabs, Braised Asparagus and Herb Aioli

Kathie Lee Gifford and Hoda Kotb are joined by Bill Telepan, owner and chef at New York’s Telepan Restaurant, as soft-shell crab swings into season, he will be cooking up a Soft-Shell Crabs, Braised Asparagus and Herb Aioli Recipe.

Soft-Shell Crabs, Braised Asparagus and Herb Aioli Ingredients

Kathie Lee and Hoda welcome Bill Telepan into the Today Show Kitchen as he prepares soft-shell crabs, braised asparagus and herb aioli

Kathie Lee Gifford and Hoda Kotb welcome Bill Telepan, owner and chef at New York's Telepan Restaurant, into the Today Show Kitchen as he prepares soft-shell crabs, braised asparagus and herb aioli.

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Ingredients – Soft-Shell Crabs

  • 1 cup breadcrumbs
  • Zest and juice of 2 lemons
  • 1 tablespoon chopped parsley
  • 8 medium sized soft-shell crabs, cleaned
  • 1 cup flour, for dredging
  • 1 egg, for dredging
  • 4 tablespoons vegetable oil

Ingredients – Braised Asparagus

  • 2 tablespoons extra virgin olive oil
  • 8 ounces asparagus, peeled if thick
  • 2 tablespoons vegetable stock or water

Ingredients – Herb Aioli

  • 1 tablespoon capers, rinsed
  • 1 anchovy, rinsed
  • 1/4 teaspoon minced garlic
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped shallot
  • 1 teaspoon chopped tarragon
  • 1 teaspoon chopped chervil
  • 3 ounces mayo

Directions – Herb Aioli

  1. Chop and mash capers, anchovy and garlic together.
  2. Mix with remaining ingredients, season with salt and reserve.

Directions – Braised Asparagus

  1. Heat a medium sauté pan on high heat and add the oil.
  2. When oil is just below smoking point, add asparagus and cook until lightly brown, about 3-5 minutes depending on thickness.
  3. Then add stock or water to prevent further browning.

Directions – Soft-Shell Crabs

  1. Pre-heat oven to 450 degrees.
  2. In a small bowl, mix together the breadcrumbs, lemon juice and zest and parsley with a little salt until well combined. Reserve.
  3. Place flour and egg in separate small bowls and dip the tops of the soft shells only in the flour, then egg, then breadcrumb mix. Repeat with remaining soft shells.
  4. In a large sauté pan, add half the oil and heat on high heat.
  5. When the oil is starting to get warm, add the crabs. When they come to a sizzle, place in oven. Leave in oven for 3-4 minutes.
  6. Remove from oven and place on medium heat, flip crabs and let cook for 1 minute.
  7. Remove from pan, and place on a paper towel to drain.
  8. Repeat with remaining crabs.
  9. Serve on top of asparagus and serve with aioli.

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