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Chef Spike Gjerde of Woodberry Kitchen – Baltimore, MD
Chef Spike Gjerde
Woodberry Kitchen
2010 Clipper Park Road
Baltimore, MD 21211
www.woodberrykitchen.com
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Buffalo Soft-Shelled Crabs, Mustard  Ranch Dressing, Homemade Buffalo Sauce, Local Radishes, and Fennel Slaw

Buffalo Soft-Shelled Crabs, Mustard Ranch Dressing, Homemade Buffalo Sauce, Local Radishes, and Fennel Slaw
Chef Spike Gjerde of Woodberry Kitchen – Baltimore, MD
Adapted by StarChefs.com
October 2010
Yield: 6 Servings

 

INGREDIENTS
Buffalo Sauce:
224 grams diced yellow onion
224 grams smashed garlic
140 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.



 

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