Almond Crusted Soft-Shell Crab, With A Fennel And Artichoke Salad With Roasted Almond Puree Recipe

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Nutrition per serving    (USDA % daily values)
CAL
908
FAT
123%
CHOL
126%
SOD
72%

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Ingredients for 2 servings

2 jumbo soft-shell crabs

1/2 tablespoon extra-virgin olive oil

Almond Puree, recipe follows

Cayenne pepper

2 tablespoons unsalted butter

Salt and freshly ground black pepper

1 egg yolk

1 lemon

1 ounce mixed micro greens

1 tablespoons sliced almonds

1/4 cup sliced almonds

Almond Brown Butter Vinaigrette, recipe follows

1 blood orange

1 1/4 cups soda water, ice cold

1/4 small bulb fennel

Salt and pepper

Tempura Batter, recipe follows

Kosher salt

2 tablespoons blood orange juice

1 teaspoon balsamic vinegar

1 small artichoke

2 tablespoons sliced almonds

1 cup rice flour

1/2 small carrot

1 pint chicken stock

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