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Sauteed Soft Shell Crab Oreganate with Homemade Fusilli & Heirloom Tomato Salad


For Homemade Fusilli Pasta Dough:
1 cup Full Strength Flour
1 cup Semolina
Ice Water
Pinch of Salt

For Soft Shell Crab Oreganate:
2 crabs Wales or Jumbos, dressed & dry
2 Tbsp. Extra Virgin Olive oil
2 Tbsp. Red plum tomatoes, diced
2 Tbsp. Yellow tomatoes, diced
1 Sliced clove of garlic
1 tsp. Fresh oregano
2 Tbsp. Rock shrimp
1 tsp. Bread crumbs
2 oz. Chablis
4 oz. Clam stock or water
Salt & Red Pepper Flakes to taste

For Heirloom Tomato Salad:
Seasonal varieties of heirloom tomatoes
(incl: Brandywine, Ruby, Striped German, Green Zebra, etc.)
Smoked Sea Salt
Boiling Water



Season, flour and sauté crabs in moderate heat in clarified butter for 1-2 minutes. Then turn and sauté for 1-2 minutes more. Drain fat. Slice clove of garlic and sauté until light brown and then add the remainder of the ingredients: Simmer for 5 minutes or until sauce is slightly thick. Serve as desired. Saute homemade fusilli pasta with the same oreganate sauce.

For Heirloom Tomato Salad:
Slice an x on the bottom of each tomato. Drop them in boiling water to blanch. Then slice and season with smoked sea salt.

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