Cooking Index - Cooking Recipes & IdeasFried Softshell Crab, White Asparagus And Wild Sorrel With Grilled Ramp Dressing Recipe - Cooking Index

Fried Softshell Crab, White Asparagus And Wild Sorrel With Grilled Ramp Dressing

Type: Fish, Shellfish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1   Wild ramps
  Drizzle of olive oil
  Salt - to taste
  Freshly-ground black pepper - to taste
1   Egg
1 tablespoon 15mlDijon mustard
1   Lemon - juiced
1 teaspoon 5mlChopped garlic
  Hot sauce - to taste
1 cup 237mlVegetable oil
4 cups 948mlSoftshell crabs - cleaned (large)
1 cup 62g / 2.2ozFlour
  Creole seasoning
1/2 lb 227g / 8ozWild sorrel - cleaned
1/2 lb 227g / 8ozWatercress - cleaned
12   Fresh white asparagus spears - cooked until tender
  And chilled
1 tablespoon 15mlFinely-chopped fresh parsley leaves

Recipe Instructions

Preheat the grill.

Season the ramps with olive oil, salt and pepper. Place on the grill and cook for about 1 to 2 minutes on each side, or until wilted. Remove and cool completely.

In a food processor, fitted with a metal blade, combine the egg, mustard, lemon juice, garlic, hot sauce and grilled ramps. Puree until smooth. Season with salt and pepper. With the machine running, add the oil very slowly in a steady stream. Process until the mixture is thick and creamy. Remove and chill completely.

Preheat oil in the fryer to 360 degrees.

Season the softshells and flour with Essence. Dredge the softshells in the flour, coating completely. Carefully holding the top of each crab, drag the legs through the oil for 5 seconds to allow the individual legs to fry separately. Then carefully flip the crabs top-side down into the oil. Fry until golden brown, 2 to 3 minutes. Turn the crabs over with tongs and continue frying for another 2 to 3 minutes. Drain on paper towels. Season with Creole seasoning.

In a mixing bowl, combine the sorrel and watercress. Season with salt and pepper. Season the asparagus with a drizzle of olive oil, salt and pepper.

To serve, spoon some of the dressing in the center of each plate. Form 3 spears of the asparagus into a triangle over each pool of dressing. Mound the greens in the center of each triangle. Lay each softshell on top of the greens. Garnish with parsley.

This recipe yields 4 servings.

EMERIL LIVE with Emeril Lagasse - (Show # EM-1C30) - from the TV FOOD - NETWORK


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