Soft Shell Crab and Brown Butter Vinaigrette

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Aug 26, 2015

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Soft Shell Crab and Brown Butter Vinaigrette

Posted in : Butter, Plugrá, Softshell Crab on by : globalwebdesign

Soft Shell Crab and Brown Butter Vinaigrette
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Yield Servings
Author Chef Amy Eubanks
Prep time
Cooking time
Total time

Description

Soft Shell Crab and Summer Savory Brown Butter Vinaigrette is light and refreshing on a warm summer day!

Ingredients

  • Summer Savory Brown Butter Vinaigrette
  • 1 tablespoon chardonnay vinegar
  • 1 lemon, fresh, zested
  • 1 tablespoon lemon juice, fresh
  • 3 sprigs summer savory, fresh, chopped
  • 1 tablespoon Lilliput capers, drained
  • 1 shallot, fresh, diced
  • 1 teaspoon garlic, fresh, chopped
  • 1/2 cup butter, unsalted, browned
  • salt and pepper to taste
  • Arugula Salad
  • 2 cup baby arugula salad greens
  • 6 asparagus spears, blanched and sliced
  • 4 Thumbelina carrots, shaved
  • 4 breakfast radishes, shaved
  • 18 cherry tomatoes, halved
  • 1 tablespoon lemon juice, fresh
  • 3 tablespoon extra virgin olive oil
  • salt and pepper to taste
  • Soft Shell Crab with Tempura Batter
  • 1 1/2 cup corn starch
  • 1 cup all purpose flour
  • 1 teaspoon fine sea salt
  • 1 1/2 cup club soda or seltzer
  • 6 soft shell crabs, cleaned
  • oil for frying

Instructions

Summer Savory Brown Butter Vinaigrette
  1. In a medium-size bowl, combine chardonnay vinegar, lemon zest and lemon juice with chopped savory, capers, shallots and garlic.
  2. Whisk in the warm browned Plugrá Butter and season with salt and pepper to taste. Reserve.
Arugula Salad
  1. In a large bowl, toss the arugula, asparagus, carrots, radishes and cherry tomatoes with the lemon juice and olive oil.
  2. Season to taste with salt and pepper. Keep cold.
Soft Shell Crab with Tempura Batter
  1. In a medium-size bowl, whisk together the cornstarch, flour and sea salt.
  2. Slowly add the soda until the batter reaches heavy cream consistency.
  3. Preheat frying oil to 375°F.
  4. Dip each soft shell crab into the tempura batter and shake off the excess batter. Working in several small batches, carefully drop the tempura-battered crabs into the frying oil, taking care not to crowd the fryer. Cook until golden brown.
  5. Using a slotted spoon, remove the crabs from the fryer and drain on a paper towel. Repeat with remaining crabs. Keep warm.
To serve: Arrange the arugula salad on 6 separate plates. Place a tempura fried soft shell crab over each salad. Drizzle the summer savory brown butter vinaigrette over the crab and arugula salad.