Soft Shell Crab Tuscany Recipe
Jumbo lump crab, Louisiana crawfish, Tuscany sauce, angel hair
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Ingredients
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Seafood
Pasta
Sauce
Method
Preparation
Sauce Preparation
- 3
Sauté Garlic and Tomatoes
In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add halved cherry tomatoes and cook until they start to soften, about 5 minutes.
- 4
Add Wine and Seasonings
Pour in the white wine and let it simmer for 3-4 minutes. Stir in fresh basil, red pepper flakes, salt, and black pepper to taste.
Cooking the Seafood
- 5
- 6
Combine Seafood with Sauce
Once the crabs are cooked, add the jumbo lump crab meat and Louisiana crawfish tails to the sauce mixture. Gently fold in and cook for an additional 2-3 minutes until heated through.
Final Assembly
- 7
Combine Pasta and Sauce
Toss the cooked angel hair pasta in the sauce and seafood mixture until well coated.
- 8
Serve
Plate the pasta with the soft shell crabs on top. Garnish with additional fresh basil if desired and serve immediately.
