Soft Shell Crabs with Corn Relish, Field Greens and Roasted Red Pepper Sauce

Total Time:
1 hr 30 min
Prep:
1 hr
Cook:
30 min

Yield:
4 servings
Level:
Advanced

CATEGORIES
Ingredients
  • 1 quart peanut oil
  • 8 ounces all-purpose flour
  • 2 ounces cornstarch
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground fennel
  • 1/2 teaspoon salt
  • 1 cup club soda
  • 4 egg whites, beaten until foamy
  • 8 small soft shell crabs, cleaned
  • Corn Relish, recipe follows
  • Roasted Red Pepper Sauce, recipe follows
  • 2 cups mixed field greens, for garnish
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:

2 ears corn, husked and silk removed

2 tablespoons olive oil

3 ounces asparagus, sliced into 1/2-inch pieces

4 ounces mushrooms, sliced

1/4 cup diced red pepper

1 small jalapeno, diced, without seeds

1 green onion, thinly sliced

2 tablespoons light brown sugar

3 tablespoons cider vinegar

1/2 tablespoon dry mustard

Dash hot pepper sauce

1 teaspoon Worcestershire sauce

1/2 teaspoon salt

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.

Yield: 6 servings

Roasted Red Pepper Sauce:

1/2 cup roasted red pepper puree

4 shallots, diced

4 ounces cider vinegar

1/4 cup heavy cream

2 ounces lemon juice

8 ounces unsalted butter, cubed

Salt, to taste

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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.