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