PAN FRIED SOFT SHELL CRAB
Chef Justin cooks up Pan Fried Soft Shell Crab with a spicy firecracker corn salad.
Florida Soft Shell Crab with Firecracker Corn Relish Recipe
Yield: 4-8 servings
4 large live Florida soft shell crabs, cleaned
1/4 cup corn starch
1 1/2 cups unbleached flour
1/2 cup milk
Sea salt & fresh ground pepper
Preheat a large heavy bottom skillet or griddle over medium-high heat.
In a small mixing bowl, combine flour, corn starch, and season well with salt and pepper.
Pat dry soft shell crabs lightly with a paper towel,
Lightly dust them in the seasoned flour mixture.
Dip dusted crabs into the milk, and using a separate hand, remove the crab and dredge in the flour mixture to coat.
Repeat with remaining crabs.
Lightly coat bottom of the preheated pan with canola oil.
Carefully place crabs top side down in pan, approximately two minutes, until crispy and golden brown.
Carefully flip the crabs and cook for an additional two minutes or until completely done.
Remove from pan and let drain on a paper towel.
Serve with corn relish
Firecracker Corn Relish
2 tablespoons fresh lime juice
1 small jalapeño, seeded and coarsely chopped
1 1/2 teaspoons Florida honey
1/4 teaspoon cumin
1/4 cup vegetable oil
Kosher salt and freshly ground pepper to taste
4 cups fresh Florida corn kernels (from 4 ears) raw or grilled
6 medium Florida radishes, halved and thinly sliced crosswise
1/2 cup coarsely chopped Florida flat-leaf parsley
1/4 small red onion, thinly sliced
To make the dressing, mix the lime juice, jalapeño, honey and cumin in a medium sized bowl.
Add the oil and Whisk until combined.
Season the vinaigrette with salt and pepper to taste.
Combine the corn, radishes, parsley and red onion with the vinaigrette and mix well. Season the relish with salt and pepper to taste, serve with crispy soft-shell crabs.