Moeche alla Veneziana

Ingredients

• 8 soft-shell crabs 8 soft-shell crabs
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• Vegetable oil, for frying Vegetable oil, for frying
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 20g, 0g
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Clean the soft-shell crabs by removing the gills and the apron.
2. 2.
   In a shallow dish, combine the flour, salt, black pepper, paprika, and garlic powder.
3. 3.
   Dredge each crab in the flour mixture, shaking off any excess.
4. 4.
   Heat vegetable oil in a large skillet over medium-high heat.
5. 5.
   Fry the crabs in batches for about 2-3 minutes on each side, until golden brown and crispy.
6. 6.
   Transfer the fried crabs to a paper towel-lined plate to drain excess oil.
7. 7.
   Serve the Moeche alla Veneziana hot, with lemon wedges on the side.

Treat your ingredients with care...

• Soft-shell crabs — Ensure that the crabs are fresh and have recently molted their shells for the best texture and flavor.
• Vegetable oil — Use a neutral-flavored oil with a high smoke point, such as canola or peanut oil, for frying to achieve a crispy crust.

Tips & Tricks

• To ensure a crispy crust, make sure the oil is hot enough before frying the crabs.
• Serve the Moeche alla Veneziana immediately after frying to maintain the desired texture.
• For added flavor, sprinkle some freshly chopped parsley over the fried crabs before serving.

Serving advice

Moeche alla Veneziana can be served as an appetizer or a main course. Accompany it with a fresh green salad or a side of crusty bread to complete the meal.

Presentation advice

Arrange the fried soft-shell crabs on a platter, garnished with lemon wedges and a sprinkle of parsley. The golden-brown color of the crabs against the vibrant green of the parsley will make for an enticing presentation.