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Title: Soft Shell Crab Salad With A Fennel Bouillabaise Vinaigrett
Yield: 1

Ingredients

      1 lg cleaned soft shell crab
      3 oz seasoned all purpose flour
      1    5 ounces who butter
    1/4 lb assorted asian green mix
      1 lg bulb fennel; cleaned and
      1    ; julienned
      1 c  lobster stock
      1 ts tomato paste
      1 pn saffron
      3 oz seasoned rice wine vinegar
      2 oz pernod or richard
      6 oz olive oil

Instructions

Clean soft shell crab by removing the gills and the eyes. Season 3 to 4
ounces of all purpose flour with salt and pepper to taste, remembering
that crab have a certain amount of salt. I also like to add cayenne
pepper for spice. Then, dredge the cleaned crab in flour, making sure to
pat off all excess. In a saucepan with 3 ounces of whole butter, cook
crab on medium heat until golden brown on both sides. Arrange Asian
greens on a plate. In a saucepan melt 2 ounces of butter. Add fennel,
white wine, lobster stock, tomato paste, and saffron. Cook uncovered
until reduced to a glaze. Remove fennel with a slotted spoon and place on
the salad.

Make remaining liquid into a vinaigrette by adding vinegar and Pernod then
slowly whisk in olive oil. Drizzle vinaigrette on salad until dressed.
Then place hot, crisp crab on salad. Garnish with fried fennel tops.

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