Recipe of the Month
|May 2013 - Soft Shell Crab on spring vegetable ragout |
Makes 4 or 8 servings
8 large soft shell crabs
Cornmeal & flour for dredging
16 baby artichokes, peeled & halved
2c fava beans , peeled or fresh peas
1lb tender green beans, stems picked
1 large celery root, peeled 7 med. diced
3 cloves of garlic, peeled and sliced
6 lemons, juice only
2c white wine
1/2 bunch fresh dill, snipped
*Blanch all the vegetables separately in salted water
*Cool and set aside.
*Clean and prepare the crabs. Dredge in cornmeal and flour mix. Fry in preheated vegetable oil till crisp.
*While the crabs are frying, melt the butter in a pan, add the garlic. Cool one minute.
*Add the lemon juice and white wine, reduce to about half. Add the capers and dill.
*Next toss in all the blanched vegetable to heat
*Spoon the ragout into dishes and 1 or 2 crabs on each dish.