About Us

About Our Classes

Schedule of Classes

Class index

Chef- Instructors

Culinary Tours and Other Events

Private Parties

Corporate Events

Class Registration



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.


Add me to the Relish mailing list to receive future catalogs and specials

  Gift Certificates   |   Recipes   |   Photo Album   |   Volunteer   |   Directions   |   Press Info   |  Contact Us

Relish Culinary School P.O. Box 933 Healdsburg, CA  95448 707.431.9999 toll free 877.759.1004  fax 707.431.8446
Copyright 2006 Relish Culinary School. All rights reserved.