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Fried Softshell Crab, White Asparagus And Wild
Sorrel Wit
1
Bunch Wild ramps
Drizzle of olive oil
Salt
Freshly ground black pepper
1
1
1
1
Egg*
Tablespoon Dijon mustard
Lemon; juiced
Teaspoon Chopped garlic
Hot sauce; to taste
1
4
1
Cup Vegetable oil
Large Softshell crabs; cleaned
Cup Flour
Creole seasoning
1
1
1
1
4
/2 Pound Wild sorrel; cleaned
/2 Pound Watercress; cleaned
2 Spears of fresh white asparagus; cooked until tender and chilled
Tablespoon Finely chopped fresh parsley leaves
3 1/2 Fat; 0 Other Carbohydrates
Preheat the grill.
Season the ramps with olive oil, salt and pepper. Place on the grill and
cook for about 1 to 2 minutes on each side, or until wilted. Remove and cool
completely. In a food processor, fitted with a metal blade, combine the egg,
mustard, lemon juice, garlic, hot sauce and grilled ramps. Puree until
smooth. Season with salt and pepper.
With the machine running, add the oil very slowly in a steady stream.
Process until the mixture is thick and creamy. Remove and chill completely.
Preheat oil in the fryer to 360 degrees.
Season the softshells and flour with Essence. Dredge the softshells in the
flour, coating completely. Carefully holding the top of each crab, drag the
legs through the oil for 5 seconds to allow the individual legs to fry
separately. Then carefully flip the crabs top side down into the oil. Fry
until golden brown, 2 to 3 minutes. Turn the crabs over with tongs and
continue frying for another 2 to 3 minutes. Drain on paper towels. Season
with Creole seasoning. In a mixing bowl, combine the sorrel and watercress.
Season with salt and pepper. Season the asparagus with a drizzle of olive
oil, salt and pepper. To serve, spoon some of the dressing in the center of
each plate. Form 3 spears of the asparagus into a triangle over each pool of
dressing. Mound the greens in the center of each triangle. Lay each
softshell on top of the greens. Garnish with parsley.
Yield: 4 servings
Fried Softshell Crab, White Asparagus And Wild Sorrel Wit
293
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