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

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.


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