10 oz Boiled Capellini (Angel Hair)
1 & ¼ cup Tomato Basil Cream Sauce (you can email me at BrandonGreenCEC@Gmail.com for my recipe) or you can use a store bought spaghetti sauce of your choice and add 2 ounces of heavy cream and 1 ounce chiffonade of fresh Basil to 1 cup of sauce.
After pasta is boiled, heat your sauce and toss with pasta. Place approx 3 ozs of pasta with sauce on center of each plate and set aside.
2 Large Cleaned Softshell Crabs
Flour for Dredging
Enough oil to cover the bottom of the pan you are sauteing the Softshell Crabs in.
Heat pan with oil to about 350 degrees. Season Softshell Crabs with your choice of creole seasoning. Dredge (dust) Softshells in flour and shake off. Place Softshells in pan top down and allow to cook for approx 4 minutes. Turn Crabs over and allow to finish cooking (approx 3 more minutes). Remove Crabs and allow to drain. Place one on top of pasta on each plate
4 Tbsp Extra Virgin Olive Oil
2 Tbsp Sliced Garlic (minced works just as good for at home)
2 Tbsp Finely Diced Shallots
1/4 Cup Artichoke Hearts
1/4 Cup Sundried Tomatoes (you can also use Cherry or Grape Tomatoes cut in half)
1/2 Cup Chardonay
2 Ounces Room Temp Unsalted Butter
Salt and White Pepper To Your Taste
Heat Olive Oil in sautee pan and add garlic and shallots. When Garlic is slightly browned add the Artichoke Hearts and Tomatoes. Sautee until heated through (you don't want to overcook the Tomatoes and make them mushy. Add the wine and Sautee approx 1 minute until all flavors come together. Season with Salt and White Pepper to taste. Remove from heat and toss in the butter. Swirl pan until butter is incorporated into sauce. Spoon onto the SoftShell Crabs and surrounding plate.
Garnish dish with Fresh Basil Chiffonade placed in center of Crab. You can also add fresh Parsley and Feta Cheese for added taste and presentation if you choose.