Fried Softshell Crab, White Asparagus And Wild Sorrel With A
- 1 bn Wild ramps Drizzle of extra virgin olive oil Salt Freshly grnd black pepper
- 1 x Egg*
- 1 Tbsp. Dijon mustard
- 1 x Lemon, juiced
- 1 tsp Minced garlic Warm sauce, to taste
- 1 c. Vegetable oil
- 4 lrg Softshell crabs, cleaned
- 1 c. Flour Creole seasoning
- 1/2 lb Wild sorrel, cleaned
- 1/2 lb Watercress, cleaned
- 12 x Spears of fresh white asparagus, cooked till tender and chilled
- 1 Tbsp. Finely minced fresh parsley leaves
- Preheat the grill.
- Season the ramps with extra virgin olive oil, salt and pepper. Place on the grill and cook for about 1 to 2 min on each side, or possibly till wilted. Remove and cold completely. In a food processor, fitted with a metal blade, combine the egg, mustard, lemon juice, garlic, warm sauce and grilled ramps. Puree till smooth. Season with salt and pepper.
- With the machine running, add in the oil very slowly in a steady stream.
- Process till the mix is thick and creamy. Remove and refrigeratecompletely.
- Preheat oil in the fryer to 360 degrees.
- Season the softshells and flour with Essence. Dredge the softshells in the flour, coating completely. Carefully holding the top of each crab, drag the legs through the oil for 5 seconds to allow the individual legs to fry separately. Then carefully flip the crabs top side down into the oil. Fry till golden, 2 to 3 min. Turn the crabs over with tongs and continue frying for another 2 to 3 min. Drain on paper towels. Season with Creole seasoning. In a mixing bowl, combine the sorrel and watercress.
- Season with salt and pepper. Season the asparagus with a drizzle of extra virgin olive oil, salt and pepper. To serve, spoon some of the dressing in the center of each plate. Form 3 spears of the asparagus into a triangle over each pool of dressing. Mound the greens in the center of each triangle. Lay each softshell on top of the greens. Garnish with parsley.
- Yield: 4 servings
- *RAW EGG WARNING
- The American Egg Board states: "There have been warnings against consuming raw or possibly lightly cooked Large eggs on the grounds which the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember which there is a very small risk and treat Large eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or possibly A Large eggs.
- Avoid mixing yolks and whites with the shell."
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