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Chef
Robert St. John
Purple
Parrot Company, Inc.
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Crab-Stuffed
Soft Shell Crab
with Warm Shrimp-Boil Potato Salad
and Spiced Pecans
Serves
4
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| Fried
Soft Shell Crab
Ingredients
Softshell crabs, cleaned
Milk
Eggs
Tarragon, dried
Hot Sauce
Creole Seasoning
Seasoned Flour
Peanut oil, for frying |
Fried
Soft Shell Crab
Portion/Unit
4
2 cups
2
1 T
4 T
2 T
3 cups
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Preparation
Heat 2 inches of
peanut oil to 350 degrees in a heavy skillet or
deep fryer.
Make the Creole Beurre Blanc and hold in a warm
water bath.
Combine milk, eggs, tarragon, Hot Sauce, and Creole
Seasoning. Mix well. Gently drop the crabs in the
seasoned milk mixture and place all in the refrigerator
and marinate for at least 6 hours.
Make the Crabmeat stuffing.
Remove crabs from the milk mixture one at a time
and stuff equal parts of the Crabmeat Stuffing under
the top shell of the crab.
Lightly dust the crabs in the seasoned flour. Be
careful to keep all of the legs attached and separated
keeping them from sticking together. Gently glide
the crab (shell side down) into the hot oil, being
careful not to splash. Cook approximately two minutes
and turn over for another two minutes. Remove the
crabs and drain on paper towels.
Spoon approximately one cup of the Warm Shrimp-Boil
Potato Salad onto four plates. Place the cooked
crab in the middle of the plate. Ladle two ounces
of Creole Beurre Blanc over the crab and sprinkle
Spiced Pecans over all. |
| Crabmeat
Stuffing
Ingredients
Green bell pepper, small dice
Red bell pepper, small dice
Green onions, Sliced
Egg yolks
Mayonnaise
Creole mustard
Lemon juice
Worcestershire sauce
Hot sauce
Creole seasoning
Lump crabmeat
Japanese Breadcrumbs |
Fried
Soft Shell Crab
Portion/Unit
1/3 cup
1/3cup
2
2
3 T
1 T
1 T
1 T
2 t
1 T
1 lb
2 T |
Preparation
Add first 10 ingredients
and mix by hand.
Gently fold in crabmeat. Add breadcrumbs. |
| Seasoned
Flour
Ingredients
All-purpose flour
Creole Seasoning |
Fried
Soft Shell Crab
Portion/Unit
3 cups
4 T
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Preparation
Mix flour and seasoning
thoroughly.
Yield: 3 cups |
| Spiced
Pecans
Ingredients
Unsalted butter
Pecans
Black pepper, freshly ground
Cayenne pepper
Sugar
Kosher salt |
Fried
Soft Shell Crab
Portion/Unit
1/4 cup
4 cups
1 T
1/2 t
1/2 cup
1 T
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Preparation
Melt butter over
a low heat in a large sauté pan.
Add nuts and stir continuously.
Add sugar and cook until caramelized.
Add salt and continue to stir.
Add peppers and stir, then remove from heat.
Cool on a sheet pan before storing |
| Creole
Beurre Blanc
Ingredients
Shallot, minced
Garlic, minced
White wine
White vinegar
Heavy cream
Creole mustard
Unsalted butter
Kosher salt |
Fried
Soft Shell Crab
Portion/Unit
1 /4 cup
2 t
1/4 cup
2 T
2 T
2 t
1/2 lb
Taste
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Preparation
In a sauce pan,
over medium high heat, reduce the shallot, garlic,
white wine, and vinegar until all liquid has evaporated.
Add heavy cream and creole mustard, and reduce
by half.
Reduce heat to medium, and slowly incorporate
the butter one to two tablespoons at a time, stirring
constantly. Strain through a chinios, and hold
warm. Salt to taste.
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| Warm
Shrimp Boil Potato Salad
Ingredients
Red potatoes, diced
Fresh shrimp, medium
Celery, thinly shaved
Fresh roasted corn, cut from the cob
Fresh asparagus,
___cut into one inch
pieces blanched
Red onion, finely diced
Kosher Salt
Black pepper, freshly ground
Water
Liquid crab Boil |
Fried
Soft Shell Crab
Portion/Unit
3 cups
1/2 lb
1/4 cup
1/2 cup
1 cup
1/4 cup
2 t
1 t
1 qt
1 T |
Preparation
Place the water
and crab boil in a large saucepot and bring to a
simmer. Place the shrimp in the simmering water
and cook for 4-5 minutes. Use a slotted spoon and
remove the shrimp from the simmering water, and
set aside.
Place the potatoes in the simmering water and cook
until the potatoes are fork tender, approx. 15 minutes.
Remove the potatoes and drain thoroughly. Place
in a mixing bowl with shrimp, celery, corn, asparagus,
onion, and salt. Gently toss with the vinaigrette.
Serve warm. |
| Potato
Salad Vinaigrette
Ingredients
Shallot, minced
Creole mustard
Sherry vinegar
Parsley, chopped
Fresh tarragon, chopped
Kosher salt
Black pepper, freshly ground
Olive oil |
Fried
Soft Shell Crab
Portion/Unit
1 T
2 t
1/4 cup
1 t
1 t
1 t
1 /2 t
3/4 cup |
Preparation
Place the water
and crab boil in a large saucepot and bring to a
simmer. Place the shrimp in the simmering water
and cook for 4-5 minutes. Use a slotted spoon and
remove the shrimp from the simmering water, and
set aside.
Place the potatoes in the simmering water and cook
until the potatoes are fork tender, approx. 15 minutes.
Remove the potatoes and drain thoroughly. Place
in a mixing bowl with shrimp, celery, corn, asparagus,
onion, and salt. Gently toss with the vinaigrette.
Serve warm. |
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