Crispy Soft Shell Crab & Pole Beans Recipe
Stone Fruit Relish, Black Garlic Puree and Nasturtium Vinaigrette. Chef’s Notes: The star of the second course is a delicious crispy fried Chesapeake Bay fresh soft shell crab. A variety of locally grown pole beans dressed in a Nasturtium flower and Dijon vinaigrette ground the plate. We then add a punch of sweetness to the dish with wedges and a relish of peaches and nectarines from Twin Peaks Orchards in Newcastle. Delicately dressing the plate is a unique puree of black garlic and Nasturtium flowers.
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Ingredients
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Crispy Soft Shell Crab & Pole Beans
Method
Preparation
- 1
Prepare the Stone Fruit Relish
Dice peaches and nectarines into small pieces. Combine in a bowl with a pinch of salt and a squeeze of lemon juice. Set aside to allow flavors to meld.
- 2
Make the Black Garlic Puree
Blend black garlic cloves with olive oil and a pinch of salt until smooth. Adjust seasoning if necessary, and set aside.
- 3
Prepare the Nasturtium Vinaigrette
In a bowl, whisk together Dijon mustard, lemon juice, and olive oil. Season with salt and pepper, then gently fold in the nasturtium flowers.
- 4
Prepare the Pole Beans
Trim the ends of the pole beans and blanch in boiling salted water for 2-3 minutes until tender-crisp. Drain and set aside.
- 5
Fry the Soft Shell Crabs
In a shallow bowl, beat the egg. In another bowl, combine flour with salt and pepper. In a third bowl, add panko breadcrumbs. Dip each crab in flour, then egg, and finally coat with panko. Heat vegetable oil in a pan over medium-high heat and fry crabs until golden and crispy, about 3-4 minutes each side. Drain on paper towels.
- 6
Plate the Dish
On each plate, arrange the fried soft shell crab, surrounded by the pole beans. Spoon the stone fruit relish on top and drizzle with black garlic puree and nasturtium vinaigrette.
