Blue Cornmeal Crusted Soft Shell Crabs with Butter Bean & Sweet Corn Succotash, Spiced Chili Mango Coulis & Frissee Lettuce with Teardrop Tomatoes

Adapted by
Yield: 4 servings


Spiced Chili Mango Coulis
1 fresh mango, diced
3 cups orange juice
2 tablespoons shallots, diced
3 bay leaves
¼ cup rice wine vinegar
½ cup pablano peppers, diced
salt & pepper to taste
2 tablespoons unsalted butter
4 ears Silver Queen corn, clean, cut off cob
2 cups butter beans cleaned
½ cup finely diced red onion
1 tablespoon sugar
1 teaspoon lemon juice
salt & pepper to taste
Pinch of cayenne pepper
16 ounces chicken stock
¼ bunch cilantro, coarsely chopped
Soft Shell Crabs
4 soft shell crabs, cleaned
flour for dredging
egg wash (2 eggs mixed with 1-1/2 cups of water)
Blue cornmeal for dredging
salt & pepper to taste
Pinch of ground cumin
12 leaves frissee lettuce
12 red teardrop tomatoes
2 fresh chives


For the Spiced Chili Mango Coulis

Combine all ingredients except butter and cook over medium heat until reduced by 2/3. Remove bay leaves and puree mixture in blender till smooth. Add butter slowly to blender to finish the coulis and add shine. Set aside.

For the Succotash

Combine all ingredients except cilantro and cook till tender or liquid is absorbed (depending on how firm you prefer your vegetables). Just before removing from heat, add cilantro. Keep warm until ready to use.  

For the Soft Shell Crabs

Dredge soft shell crabs in flour, then dip in egg wash, and coat with blue cornmeal. Deep fry at 350°F. for 3-4 minutes (until they are a deep blue color) or you can pan fry. Drain on paper towels; season with salt, pepper & cumin.

To Assemble and Serve

Arrange on plate with frissee lettuce on the bottom, crab on one side & succotash on the opposite. Drizzle coulis over & garnish with teardrop tomatoes & fresh chives.