Soft Shell Crab Entrée Food

SOFT SHELL CRAB

Steps:

• Combine chili paste, white vinegar, rice vinegar, garlic cloves, kosher salt, sugar, and water in a saucepan and bring to a boil. Simmer for 30 minutes and skim if needed. Add cornstarch and bring back to a boil to thicken. Set aside and let cool.
• Heat oil to 360 degrees F. in a deep pot.
• Dredge crab in buttermilk and dip in tempura flour. Fry in oil for 2 minutes until crisp. Set aside. Place asparagus spear in oil for one minute. Set aside.
• Place 2 ounces of the cooled chili paste sauce in a shallow bowl along with a mound of cooked rice noodles. Arrange carrot and sprigs of basil, cilantro, and mint next to the noodles. Place lime wedge along side the noodles. Put fried crab on top of noodles with asparagus spear.

SOFT-SHELLED CRABS MEUNIèRE

Steps:

• Combine milk, salt, and pepper in a shallow dish and soak crabs 5 minutes. Lift 1 crab out of milk, letting excess drip off, and dredge in flour. Knock off excess flour and transfer to a tray. Repeat with remaining crabs, arranging them in 1 layer as coated.
• Heat clarified butter in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté crabs, upside down, 2 minutes. Turn over and sauté until golden brown, 2 to 3 minutes more.
• Transfer crabs to a serving dish. Add butter pieces to skillet and cook until golden brown with a nutty aroma. Add lemon juice and parsley (mixture will bubble up) and remove from heat.
• Season sauce with salt and pepper and drizzle over crabs.