| Chef: Nate Auchter | |
| Food Mood: Fish and Seafood | |
| Cuisine: New American/Regional | |
Servings: 6 |
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Ingredients |
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| Fried Softshell Crabs 6 ea. Softshell Crabs 1 cup All purpose Flour 1 Tbsp. Cayenne pepper 1 Tbsp. Black pepper (finely ground) 1 Tbsp. Paprika 1 Tbsp. Salt 1/2 Tbsp. Cumin 1 cup Buttermilk Salt (kosher) to taste 1 1/2 quarts Canola Oil Late Spring Greens 1 1/2 cups, loosely packed Pea Shoots 2 cups loosely packer Baby Arugula 1 1/2 cups loosely packed Baby Mache 1/2 cup loosely packed Chervil 2 Tbsp. Chives (sliced) 2 each Avocados 1 ea. Grapefruit 2 ea. Blood Orange 2 Tbsp. Blood Orange zest 2 each Shallots (minced) 1/2 cup Good quality salad oil |
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Method |
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| Fried Softshell Crabs Mix together all the dry ingredients except the kosher salt in a large mixing bowl. When ready to fry, heat the oil to 370 degress F (check temperature using a fry thermometer). Place the buttermilk in a medium bowl and dip the crabs in it. Take them out of the buttermilk one by one and coat completely with the seasoned flour. Remove from the flour shaking off the excess, and place directly in the hot oil. Fry for about 4 minutes or until the crabs are all golden brown all over. Remove from the oil, drain on paper towels or plates, and season with the kosher salt. Clean all the greens and wash well, taking care not to bruise them, as the mache is fragile. Take 2 Tbsp. of Zest off the blood oranges with a microplane, then peel and segment the grapefruit and blood oranges. Reserve the juice that is squeezed from the remaining pith. Using the juice as a base , mix in the shallots, chives, and blood orange zest. Adding the oil in a slow steady stream, whisk it in to the mixture rapidly. Slice each avocado in halt and remove the seed. Using a spoon, scoop the flesh, as close to the skin as possible, out onto a cutting board. Small dice the flesh. Toss all the greens together with the chervil in a large bowl, and coat with the dressing. Place about 3/4 cup of the salad on each plate, and place 3 grapefruit segments and 3 blood orange segments with about 2 Tbsp of diced avocado around each salad. Place the fried crab right on top. ENJOY! |
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