Fried Softshell Crab, White Asparagus And Wild Sorrel With Grilled Ramp Dressing Recipe

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Servings: 4

Ingredients

Cost per serving $0.34 view details
  • 1 bn wild ramps Drizzle of extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
  • 1 x egg
  • 1 Tbsp. Dijon mustard
  • 1 x lemon juiced
  • 1 tsp minced garlic Warm sauce to taste
  • 1 c. vegetable oil
  • 4 lrg softshell crabs cleaned
  • 1 c. flour Creole seasoning
  • 1/2 lb wild sorrel cleaned
  • 1/2 lb watercress cleaned
  • 12 x fresh white asparagus spears cooked till tender and chilled
  • 1 Tbsp. finely-minced fresh parsley leaves

Directions

  1. Preheat the grill.
  2. Season the ramps with extra virgin olive oil, salt and pepper. Place on the grill and cook for about 1 to 2 min on each side, or possibly till wilted. Remove and cold completely.
  3. In a food processor, fitted with a metal blade, combine the egg, mustard, lemon juice, garlic, warm sauce and grilled ramps. Puree till smooth. Season with salt and pepper. With the machine running, add in the oil very slowly in a steady stream. Process till the mix is thick and creamy. Remove and refrigeratecompletely.
  4. Preheat oil in the fryer to 360 degrees.
  5. Season the softshells and flour with Essence. Dredge the softshells in the flour, coating completely. Carefully holding the top of each crab, drag the legs through the oil for 5 seconds to allow the individual legs to fry separately. Then carefully flip the crabs top-side down into the oil. Fry till golden, 2 to 3 min. Turn the crabs over with tongs and continue frying for another 2 to 3 min. Drain on paper towels. Season with Creole seasoning.
  6. In a mixing bowl, combine the sorrel and watercress. Season with salt and pepper. Season the asparagus with a drizzle of extra virgin olive oil, salt and pepper.
  7. To serve, spoon some of the dressing in the center of each plate. Form 3 spears of the asparagus into a triangle over each pool of dressing. Mound the greens in the center of each triangle. Lay each softshell on top of the greens. Garnish with parsley.
  8. This recipe yields 4 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 537g
Recipe makes 4 servings
Calories 955  
Calories from Fat 685 72%
Total Fat 77.13g 96%
Saturated Fat 8.97g 36%
Trans Fat 1.41g  
Cholesterol 61mg 20%
Sodium 2569mg 107%
Potassium 248mg 7%
Total Carbs 53.08g 14%
Dietary Fiber 10.2g 34%
Sugars 6.59g 4%
Protein 12.07g 19%
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