Here's another option for butternut squash risotto. This time I used soft shell crab in place of lobster. Remember me saying to save those seeds? (Which are a huge pain to separate from the pulp and if anyone has an easy way to do this do tell). So I took the cleaned seeds and toasted until crispy in a toaster oven. I then ground them to a medium consistency added some salt and curry powder and used as the coating for the soft shell crab. The seeds add a great crunch and add a nice nuttiness to the crab.
No comments:
Post a Comment