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Soft Shell Crab With Potato Salad

smcki's picture
We all enjoy a picnic! This summer should be perfect for spending time enjoying our fresh and local foods. This month, Chef Maxwell prepares a softshell crab dish with potato salad.
Ingredients
  Soft shell crabs 4 Small
  All purpose flour 1 2⁄3 Cup (26.67 tbs)
  Cornstarch 2 Cup (32 tbs)
  Eggs 1 Large
  Milk 1⁄2 Cup (8 tbs)
  Peanut oil 3 Cup (48 tbs) (For deep frying)
For the potato salad
  Red potatoes with skin 1 Cup (16 tbs), cooked and diced
  Oil 1 Tablespoon
  Red onion 1⁄2 Cup (8 tbs), diced
  Green bell pepper 1⁄4 Cup (4 tbs), finely diced
  Red bell pepper 1⁄4 Cup (4 tbs), finely diced
  Celery 1⁄4 Tablespoon, finely chopped
  Thyme 1 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Horseradish paste 2 Tablespoon
  Mayonnaise 1⁄2 Cup (8 tbs)
  Salt and pepper 1 Teaspoon (to taste)
  Dijon mustard 1⁄8 Cup (2 tbs)
  Bacon 1⁄4 Cup (4 tbs), cooked crisp and chopped
For the sauce
  White wine 2 Cup (32 tbs)
  Honey 1 Teaspoon
  Peppercorns 6 Small
  Lemon juice 1 Tablespoon
  Heavy cream 1⁄4 Cup (4 tbs)
  Butter 1⁄4 Pound
Directions

MAKING
1. For the sauce: In a sauce pan on medium high, add and combine together red wine, honey, peppercorns and lemon juice. Stir well and bring it to a boil.
2. Once it starts boiling, lower the temperature and add in the heavy cream, mix well. Cook the mixture to reduce the sauce.
3. After 15 minutes, add butter and mix until well combined and continue reducing it until thick.
4. For the potato salad: In a saute pan on medium high, heat oil, add green peppers, onions, red peppers, celery and stir fry them for 2 minutes until the vegetables soften.
5. In a large mixing bowl, add the potatoes, stir in the sauteed vegetables, mayonnaise, bacon, salt and pepper to taste and horseradish. Mix until well combined and set the bowl aside to cool the mixture.
6. For the crab: In a deep frying pan, heat oil for frying the crabs.
7. Take the crabs one at a time, dust it in flour, dip it in a bowl of milk mixed with egg and finally into a bowl of flour mixed with cornstarch. Once the oil is hot, gently put the flour coated crabs and deep fry for 5 - 6 minutes or until golden brown and crispy.

FINALIZING
8. On a serving plate, add the potato salad in the center and place the deep fried crabs on one side of the salad.

SERVING
9. Serve this soft shell crab and potato salad drizzled with sauce.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Taste: 
Savory
Method: 
Deep Fried
Ingredient: 
Soft Shell Crab
Interest: 
Gourmet
Restriction: 
High Fiber, High Protein
Preparation Time: 
35 Minutes
Cook Time: 
45 Minutes
Ready In: 
80 Minutes
Servings: 
2
How about enjoying a picnic this summer with some soft-shell crab and a refreshing colorful potato salad. See this outstanding video that shares this incredible recipe which is excellent for holidays. Pamper your family with this delicious treat and rejoice!

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