Although these savory, salty little bundles are a little too fat to truly resemble cigars, rolling the crabs in the prosciutto does employ a technique used by skilled workers in Cuba. It might also seem familiar to you if you’ve ever hand-rolled anything in papers. For directions on cleaning the soft-shell crabs, see page 32. Make sure you go easy on the salt in this dish because the prosciutto already contains plenty.

　　

Ingredients

serves 4

　　4 (3- to 4-ounce) soft-shell crabs, cleaned

　　Kosher salt and freshly cracked pepper

　　4 long slices prosciutto

　　3 tablespoons extra-virgin olive oil, plus more for drizzling

　　12 French breakfast radishes, trimmed and shaved with a mandoline

　　2 cups loosely packed baby arugula leaves

　　1 teaspoon fresh lemon juice

　　

Step 1

Season the crabs lightly with salt and pepper on both sides. Lay out the slices of prosciutto with the short end facing you. Place a crab on each of the short ends and roll up, tucking in the claws as you go.

　　

Step 2

In a large sauté pan over high heat, heat 2 tablespoons of the olive oil. Add the wrapped crabs and sear for about 2 minutes per side, until the prosciutto is crispy and the crabs are cooked through.

　　

Step 3

Dress the radishes and arugula leaves with the remaining 1 tablespoon olive oil and the lemon juice, seasoning to taste with salt and pepper.

　　

Step 4

Divide the salad among 4 plates, mounding it slightly. Place a cooked, wrapped crab on top of each. Drizzle with olive oil and serve.

　　Ethan Stowell's New Italian Kitchen