Name: Soft Shell Crabs with Corn Relish, Field Greens and Roasted Red Pepper Sauce
Prep time: P0Y0M0DT1H0M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 4 servings
Cuisine: american
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; 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; 1/2 cup roasted red pepper puree; 4 shallots, diced; 4 ounces cider vinegar; 1/4 cup heavy cream; 2 ounces lemon juice

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:

Yield: 6 servings

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.