Soft Shell Crabs with Corn Relish, Field Greens and Roasted Red Pepper Sauce |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 4 |
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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:
1. In a deep saucepan, heat peanut oil to 350 degrees F.
2. 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.
3. Serve crabs with Corn Relish. Drizzle with Roasted Red Pepper Sauce and garnish with a pile of greens.
4. Corn Relish:
5. 2 ears corn, husked and silk removed
6. 2 tablespoons olive oil
7. 3 ounces asparagus, sliced into 1/2-inch pieces
8. 4 ounces mushrooms, sliced
9. 1/4 cup diced red pepper
10. 1 small jalapeno, diced, without seeds
11. 1 green onion, thinly sliced
12. 2 tablespoons light brown sugar
13. 3 tablespoons cider vinegar
14. 1/2 tablespoon dry mustard
15. Dash hot pepper sauce
16. 1 teaspoon Worcestershire sauce
17. 1/2 teaspoon salt
18. Steam corn kernels until crisp-tender, about 3 to 5 minutes, set aside. Cut the kernels from the cob into a mixing bowl.
19. 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.
20. Yield: 6 servings
21. Roasted Red Pepper Sauce:
22. 1/2 cup roasted red pepper puree
23. 4 shallots, diced
24. 4 ounces cider vinegar
25. 1/4 cup heavy cream
26. 2 ounces lemon juice
27. 8 ounces unsalted butter, cubed
28. Salt, to taste
29. 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.
30. 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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