2006  2005  2004  

MISSISSIPPI

Chef Robert St. John: Purple Parrot Company, Inc.

 

 

Crab-Stuffed Soft Shell Crab with Warm Shrimp-Boil Potato Salad and Spiced Pecans

Fried Soft Shell Crab: Serves 4

Ingredients: Softshell crabs, cleaned Milk Eggs Tarragon, dried Hot Sauce Creole Seasoning Seasoned Flour Peanut oil, for frying

Portion/Unit: 4 2 cups 2 1 T 4 T 2 T 3 cups

1. Heat 2 inches of peanut oil to 350 degrees in a heavy skillet or deep fryer.

2. Make the Creole Beurre Blanc and hold in a warm water bath.

3. 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.

4. 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.

5. 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.

6. 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

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

Add first 10 ingredients and mix by hand.
Gently fold in crabmeat. Add breadcrumbs.

Seasoned Flour

Ingredients: All-purpose flour Creole Seasoning

Portion/Unit: 3 cups 4 T

Mix flour and seasoning thoroughly.
Yield: 3 cups

Spiced Pecans

Ingredients: Unsalted butter Pecans Black pepper, freshly ground Cayenne pepper Sugar Kosher salt

Portion/Unit: 1/4 cup 4 cups 1 T 1/2 t 1/2 cup 1 T

1. Melt butter over a low heat in a large sauté pan.

2. Add nuts and stir continuously.

3. Add sugar and cook until caramelized.

4. Add salt and continue to stir.

5. Add peppers and stir, then remove from heat.

6. 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

Portion/Unit: 1 /4 cup 2 t 1/4 cup 2 T 2 T 2 t 1/2 lb Taste

1. In a sauce pan, over medium high heat, reduce the shallot, garlic, white wine, and vinegar until all liquid has evaporated.

2. Add heavy cream and creole mustard, and reduce by half.

3. 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.

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

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

1. 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.

2. Place the potatoes in the simmering water and cook until the potatoes are fork tender, approx. 15 minutes.

3. 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

Portion/Unit: 1 T 2 t 1/4 cup 1 t 1 t 1 t 1 /2 t 3/4 cup

1. 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.

2. Place the potatoes in the simmering water and cook until the potatoes are fork tender, approx. 15 minutes.

3. 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.