Soft-shell crab in Parmesan batter & fennel salad from Polpo: A Venetian Cookbook (of Sorts) (page 122) by Russell Norman

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Notes about this recipe

  • L.Nightshade on April 27, 2015

    My batter was probably too thick as the crab lost all definition once plunged in the bowl. I was reluctant to add more ice water as the recipe makes a ton of batter, much more than is needed, but it could have been thinner. I am normally loathe to deep-fry, but as I said, I was drawn to this dish, and went for it. The oil was probably a bit too hot, as the batter was nicely golden while still having some mushy spots inside (our thermometer had broken). A little mayonnaise (I used some homemade, rather greenish due to our olive oil) is smeared on a plate and topped with shaved fennel, on which the crab sits. In spite of errors, I did like this dish. The parmesan comes through in the batter, and works with the crab. I think the fennel could use a little something more, I’d like to see it with a different dressing and maybe some radishes or greens.

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