THE GUILFORD MOORING BRINGS THE FINEST CUISINE WITH EXCELLENT SERVICE TOGETHER FOR AN UNFORGETTABLE DINING EXPERIENCE

Bob's Recipe of the Month - April 2004

SOFT SHELL CRAB FLORENTINE

4 large soft-shell crabs. (whales)
1/2 lb spinach
1 cup dry white wine
5 tbspn butter
1/4 cup flour
1/4 cup lemon juice
salt and pepper to taste

In large saute pan, melt half of the butter at high heat. Dredge Crabs in flour shaking off extra flour. Place crabs in pan and sear on both sides, about 2 1/2 minutes.
Lower heat, then add white wine and lemon juice. Reduce by 1/2, about 4 mins. Add remainder of butter, add spinach and simmer for 3 mins. Remove spinach, place in center of two plates. Place two crabs over each plate of spinach. Add salt and pepper to sauce for taste, then pur over crabs and spinach. Serve with starch of your choice. Serves 2