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Blue
Cornmeal Crusted Soft Shell Crabs with Butter Bean & Sweet Corn Succotash, Spiced
Chili Mango Coulis & Frissee Lettuce with Teardrop Tomatoes
Charles
J. DeLargy, III of DeLargy's Bistro - Hampton, VA
Adapted by StarChefs
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
Succotash
- 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
Spiced
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.
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.
When
Ready to Serve
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.
Wine
Suggestion:
Ingleside
Blue Grape Blanc
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