Maryland Soft Shell Crab Recipe
crispy polenta, garlic cream-scented savoy spinach, corn, lemon caper trout roe butter (gf)
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Ingredients
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Crab
Garlic Cream-Scented Savoy Spinach
Lemon Caper Trout Roe Butter
Method
Prepare the Polenta
- 1
Cook the Polenta
In a saucepan, bring 3 cups of water to a boil. Gradually whisk in cornmeal, salt, and pepper. Reduce heat and cook, stirring frequently, until thickened (about 15 minutes). Spread onto a baking sheet to cool. Once firm, cut into squares and set aside.
- 2
Fry the Polenta
In a large skillet, heat vegetable oil over medium heat. Fry polenta squares until golden brown on both sides (about 3-4 minutes per side). Drain on paper towels.
Prepare the Crab
- 3
Prepare the Crabs
Clean the soft shell crabs by removing the gills and innards. Pat dry and season with salt and pepper.
- 4
Prepare the Savoy Spinach
- 5
Sauté the Spinach
In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant. Add savoy spinach and cook until wilted. Pour in heavy cream and season with salt and pepper. Stir until well combined.
Make the Lemon Caper Trout Roe Butter
- 6
