Ingredients

  • ¾ cup arugula leaves, stems trimmed
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1 tablespoon finely chopped chives
  • 2 garlic cloves, minced
  • ½ teaspoon kosher salt, more as needed
  • ¼ teaspoon black pepper
  • 4 soft-shell crabs, cleaned and patted dry
  • 4 half-inch-thick slices country-style bread
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      417 calories; 25 grams fat; 15 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 29 grams protein; 171 milligrams cholesterol; 873 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings as an appetizer, 2 as a main course

Preparation

  1. Finely chop 1/4 cup of the arugula. Combine in a bowl with the butter, chives, garlic, salt and pepper.
  2. Heat 4 tablespoons of the arugula butter mixture in a large skillet over medium-high heat. Add the crabs and cook, without moving, until crisp and golden, 2 to 3 minutes a side. Transfer to a paper-towel-lined plate and sprinkle with salt.
  3. Preheat the broiler. Place the bread on a baking sheet and run under the broiler until golden, 1 to 2 minutes. (Watch carefully to see that they don’t burn.) Spread the toasted bread with the remaining butter and each slice with a crab. Thinly slice the remaining arugula and sprinkle on top of each serving.

25 minutes

Dining and Cooking