Fried soft-shell crabs marinated with onion pinenuts and sultanas

Finely slice the onion and put in a pan with oil, salt, bay-leaves, raisins and pine-nuts. Cook on low heat for about 20 minutes. Add the vinegar, bring to the boil then remove from heat.

In another pan, fry the crabs after dredging in flour. When cooked, remove crabs from oil, drain well and place on kitchen paper to soak up excess oil.

In a terrine layer onions and crabs, starting and finishing with the onions. Leave to settle in a cool place for at least 5 days.


 

 

Ingredients for 4 persons
  • 400 g soft-shell crabs
  • 1 kg onions
  • 2 bay-leaves
  • 50 g pinenuts
  • 100 g sultanas
  • 300 ml oil
  • 100 ml white vinegar
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Fried soft-shell crabs marinated with onion pinenuts and sultanas