Soft-Shell Crabs with Fennel and Mesclun Salad
Chef Eberhard Müller makes a sophisticated vinaigrette using Pernod to add more fennel flavor to the fennel salad. Instead of adding salt to the flour for coating the crabs before frying them, he soaks the crabs in heavily seasoned milk, which penetrates their shells far more effectively. More Amazing Seafood Recipes
April 2001