Corn Crusted Soft Shell Crabs With Bean Mango Salsa Food

CORNMEAL-CRUSTED SOFT-SHELL CRABS

Steps:

• Combine cornmeal, salt, and pepper in a shallow bowl or plate.
• Whisk egg whites in a small bowl until just frothy. Dip crabs into egg whites to coat. Dredge them in the seasoned cornmeal, shake off excess, and set aside.
• Heat 1 1/2 tablespoons olive oil in a large nonstick skillet over medium-high heat; arrange 4 crabs on their bellies in the pan. Cook until golden and crisp, about 5 minutes. Transfer crabs to a plate and add 1 1/2 tablespoons olive oil to pan. Return crabs to pan, on their backs, and cook until crisp, about 5 minutes more. Remove crabs from skillet and keep warm on a baking sheet in a 300 degrees oven. Repeat with the remaining olive oil and crabs.
• Divide arugula among four plates. Arrange 2 crabs over each plate of arugula, spoon confit over or around crabs, and serve.

CORNMEAL-CRUSTED SOFT-SHELLED CRABS WITH CILANTRO-LIME TARTAR SAUCE

Steps:

• Whisk together buttermilk, eggs, salt, and pepper and pour into a 3-quart shallow dish. Add crabs and soak, covered and chilled, 1 hour.
• Heat enough oil to measure 2 inches deep in a wide 4-quart heavy pot (about 4 inches deep) to 375°F.
• Whisk together flour and cornmeal and transfer to a large sealable plastic bag. Lift 1 crab out of buttermilk, letting excess drip off, and shake in bag to coat with flour. Knock off excess flour and transfer to a tray. Repeat with remaining crabs, arranging them in 1 layer as coated.
• Deep-fry crabs, 2 at a time, turning over halfway through frying (watch out for popping), until golden brown, 3 to 5 minutes. Return oil to 375°F between batches. Drain crabs on paper towels and serve with tartar sauce.

MANGO, CORN, AND BLACK BEAN SALSA

Steps:

• Mix mangoes, sweet corn, and black beans in a large bowl; add lime juice and stir. Sprinkle cilantro over the mango mixture; toss to combine.

SOFT-SHELL CRABS WITH CORN

Steps:

• Chop onion. Heat nonstick pan until it is very hot; reduce heat, and spray with pan spray. Add onion, and saute until it begins to soften.
• Meanwhile, mince garlic in food processor. Rinse peppers, add to food processor with soy sauce, and puree.
• Scrape corn from the cob, and add to onion with the cumin; cook 2 minutes. Add wine, and cook briefly.
• Wash and julienne basil, and stir in with salt and pepper. Remove from pan, and set aside. Clean pan.
• Wash crabs, and coat with flour already seasoned with black pepper.
• Heat the oil in the same pan; add the crabs, and saute on both sides, a total of about 5 minutes.
• Combine the peppers with onion-corn mixture, and serve with crabs.

SOFT SHELL CRABS WITH CORN RELISH, FIELD GREENS AND ROASTED RED PEPPER SAUCE

Steps:

• In a deep saucepan, heat peanut oil to 350 degrees F.
• In a large bowl, whisk together flour, cornstarch, pepper, fennel and salt. Whisk in club soda and egg whites to form a smooth batter. Dip soft shell crabs in batter and fry in batches until golden brown, about 4 minutes per batch. Drain on paper towels.
• Serve crabs with Corn Relish. Drizzle with Roasted Red Pepper Sauce and garnish with a pile of greens.
• Steam corn kernels until crisp-tender, about 3 to 5 minutes, set aside. Cut the kernels from the cob into a mixing bowl.
• In a large skillet, heat olive oil over medium-high heat. Add asparagus and mushrooms, cook until mushrooms give off their liquid and start to brown, about 3 to 5 minutes. Add red pepper, jalapeno and green onion. Cook just until scallions wilt, about 2 minutes. Add remaining ingredients, bring to a boil. Stir in corn mixture and cook until corn is heated through.
• Combine pepper puree, shallots, and vinegar in a non-reactive saucepan. Bring to a simmer and simmer until shallots are tender. Add cream and stir to combine. Add lemon juice and whisk in butter, 1 piece at a time, until sauce is smooth and thickened. Season with salt, to taste.

CORN-CRUSTED SOFT-SHELL CRABS WITH BEAN-MANGO SALSA

Steps:

• Beat egg white slightly. Wash and dry crabs, dip into egg white and then into cornmeal.
• Drain and rinse beans under cold running water.
• Cut mangoes and pineapple into small chunks and place in mixing bowl large enough to hold all the ingredients but the crabs.
• Heat oil in a nonstick pan and saute crabs until they turn red and the crust turns golden brown on both sides; about 5 minutes, depending on size.
• Mince jalapeno, coarsely grate ginger, and add both to fruit.
• Stir in brown sugar, lime juice and beans.
• Wash, dry and chop cilantro and stir in.
• Arrange salsa on each of two dinner plates and top with crabs.