Recipe courtesy of Rudy Speckamp
Soft Shell Crabs with Corn Relish, Field Greens and Roasted Red Pepper Sauce
Total:
1 hr 30 min
Active:
1 hr
Yield:
4 servings
Level:
Advanced
Total:
1 hr 30 min
Active:
1 hr
Yield:
4 servings
Level:
Advanced

Ingredients

Corn Relish:
Roasted Red Pepper Sauce:

Directions

In a deep saucepan, heat peanut oil to 350 degrees F. 

In a large bowl, whisk together flour, cornstarch, pepper, fennel and salt. Whisk in club soda and egg whites to form a smooth batter. Dip soft shell crabs in batter and fry in batches until golden brown, about 4 minutes per batch. Drain on paper towels. 

Serve crabs with Corn Relish. Drizzle with Roasted Red Pepper Sauce and garnish with a pile of greens.

Corn Relish:

Steam corn kernels until crisp-tender, about 3 to 5 minutes, set aside. Cut the kernels from the cob into a mixing bowl. 

In a large skillet, heat olive oil over medium-high heat. Add asparagus and mushrooms, cook until mushrooms give off their liquid and start to brown, about 3 to 5 minutes. Add red pepper, jalapeno and green onion. Cook just until scallions wilt, about 2 minutes. Add remaining ingredients, bring to a boil. Stir in corn mixture and cook until corn is heated through. 

Roasted Red Pepper Sauce:

Combine pepper puree, shallots, and vinegar in a non-reactive saucepan. Bring to a simmer and simmer until shallots are tender. Add cream and stir to combine. Add lemon juice and whisk in butter, 1 piece at a time, until sauce is smooth and thickened. Season with salt, to taste. 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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