Sauteed soft shell crab
Chef David Lombardo, Brutti's, Portsmouth



INGREDIENTS:

1 lg. soft shell

1 purple potato

1 watermelon radish

1 bunch watercress

1/2 c. white wine

2 T. butter

1 t. dill

1/2 c. mayonaisse

1 t. chives

2 oz. olive oil

1 shallot

1 t. Thyme

1 T. cream

1 lemon

1 lime

salt and pepper to taste

DIRECTIONS:

Dredge soft shell in flour. Place into hot saute pan with extra virgin
olive oil. Cook 3 minutes on each side.

For purple potato, boil until done, then let cool and slice.

Marinate with oil, vinegar, salt and pepper.

For watermelon radish, peel and slice then dress with olive oil, salt
and pepper.

For the watercress, toss with mayonaisse, dill, salt and pepper.

For sauce, reduce 1/2 c. white wine with one shallot. Add thyme. To
finish the sauce, add cream, butter, lemon and lime juice.