Buffalo Soft-Shelled Crabs, Mustard Ranch Dressing, Homemade Buffalo Sauce, Local Radishes, and Fennel Slaw

Adapted by StarChefs.com
October 2010
Yield: 6 Servings

INGREDIENTS:

Buffalo Sauce
224 grams diced yellow onion
224 grams smashed garlic
140 grams dried, de-seeded ancho chilies
448 grams diced tomatoes
448 grams red wine vinegar
112 grams honey
5 grams sea salt
448 grams butter
Ranch Dressing
224 grams mayonnaise
56 grams sour cream
112 grams buttermilk
56 grams red wine vinegar
28 grams lemon juice
56 grams brown mustard
2 grams black pepper
16 grams minced garlic
2 grams chopped tarragon
2 grams chopped parsley
2 grams chopped chives
2 grams chopped chervil
Soft-Shelled Crabs
6 soft-shelled crabs, quartered
224 grams flour
1 ounce buffalo sauce
To Assemble and Serve
28 grams fennel, shaved
28 grams radishes, halved

METHOD:

For the Buffalo Sauce:
Sweat the onions, garlic, and dried chilies in a rondeau. Add the tomatoes, vinegar, honey, and salt. Bring to boil and simmer for 30 minutes. Purée in a Vita-Prep and slowly add the butter until the mixture is smooth.

For the Ranch Dressing:
Combine all the ingredients and whisk together.

For the Soft-Shelled Crabs:
Dredge the crabs in the flour, and deep fry at 350ºF for 3 minutes or until crispy. Remove the crabs from the oil and toss in a bowl with 1 ounce of the buffalo sauce.

To Assemble and Serve:
Plate the crabs with the radishes, fennel, and ranch dressing on the side.