Butter “fried” Soft Shell Crab Recipe

Inspired by The Kitchen Restaurant

Time45m

Serves4

Green Tomato Beurre Blanc, Maque Choux, and Piquillo Peppers

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Ingredients

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Soft Shell Crab and Accompaniments

4 crabs soft shell crabs

1 cup 00 bread flour

1 cup Cornmeal

1 tsp Celtic sea salt

1 tsp black pepper

1 cup Tuscany sunflower oil

2 large green tomatoes

1 cup White wine

1 1/2 cup Heavy cream

1 stick Butter

2 cups maque choux mix (corn, bell pepper, onion)

1 cup piquillo peppers

Method

Preparation and Cooking

Prepare the Soft Shell Crabs

Rinse the soft shell crabs under cold water and pat them dry. Season with salt and pepper. In a shallow dish, mix flour and cornmeal together.

Coat the Crabs

Dredge each crab in the flour and cornmeal mixture, ensuring they are evenly coated. Shake off any excess.

Heat the Oil

In a large skillet, heat the vegetable oil over medium-high heat until hot but not smoking.

Fry the Crabs

Carefully add the crabs to the hot oil and fry for about 3-4 minutes per side until golden brown and crispy. Remove and drain on paper towels.

Make the Green Tomato Beurre Blanc

In a saucepan, combine green tomatoes and white wine. Cook until the tomatoes are soft. Add heavy cream and reduce until thickened. Gradually whisk in the butter until emulsified. Season to taste.

Prepare the Maque Choux

In a separate skillet, sauté the maque choux mix over medium heat until the vegetables are tender, about 5-7 minutes.

Serve

On a plate, place a serving of maque choux, top with a fried soft shell crab, and drizzle with green tomato beurre blanc. Garnish with piquillo peppers.