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Recipes

Chesapeake Bay Soft Shell Crab with Gribiche Sauce
Serves 6 as a first course

6                    Soft shell crabs, prime size, cleaned
1 cup              flour
1 cup              buttermilk
1                    egg
½ cup             panko
½ cup             pecans, roughly ground
                      vegetable or canola oil for frying
                      Gribiche Sauce (recipe below)

Heat oil to 350°F in a large sauté pan (½-inch deep) or deep fryer.

Put flour in a shallow bowl. In second shallow bowl, whisk egg into buttermilk. In third bowl combine panko and ground pecans.

When oil is hot, dip each crab into each bowl in order:  flour, buttermilk/egg, then panko/pecans. Then fry in oil, turning once, until lightly browned on both sides. Don’t fry too many at once or the oil temperature will drop.

Serve immediately with a dollop of Gribiche Sauce.

Gribiche Sauce (makes approx. 1 quart)

6                   egg yolks
¼ cup            Banyuls vinegar (or other sweet vinegar)
750 ml.          canola oil
½ cup            cornichons, finely chopped
½ cup            capers
2 Tbsp           tarragon, finely chopped
¼ cup            parsely, finely chopped
1 tsp              piment d’esplette or sweet paprika
                     salt and pepper to taste

Combine egg yolks and vinegar in a food processor. Using the feed tube, slowly drizzle in the canola oil to make a mayonnaise. When all oil has been added, transfer mayonnaise to a bowl and gently fold in remaining ingredients. Season to taste with salt and pepper. Refrigerate until ready to use.

 

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