Yellow Corn-Coated Softshell Crabs With Red-Chile Mustard Sauce Served On Watercress
Serves: 2
Floy Nolan
1 January 1970
Based on User reviews:
54
Spice
54
Sweetness
56
Sourness
44
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
2 tbsps
Olive Oil1 tbsp
Garlic (finely chopped)2 tbsps
Chile (pasilla powder)3 tbsps
Ancho Chile (powder)1 cup
White Wine1 cup
Heavy Cream3 tbsps
Grain Mustard (whole)1
Salt2 cups
All-Purpose Flour4 large
Egg (lightly beaten)4 tbsps
Unsalted Butter3 cups
Watercress2 tbsps
Balsamic VinegarDirections:
1
Heat olive oil in a medium saucepan over medium heat
2
Add onions and garlic and cook until soft
3
Add pasilla and ancho chile powders and cook for 2 minutes
4
Add wine and cook until almost dry
5
Add the cream and bring to a simmer
6
Add the mustard and cook for 5 minutes
7
Season with salt and pepper to taste
8
Place the flour, cornmeal and eggs in separate bowls and season each with salt and pepper to taste
9
Dredge each crab in flour, shake off any excess and dip into beaten eggs, covering completely
10
Dredge in cornmeal
11
Heat 2 tablespoons of the oil and 1 tablespoon of the butter in a large saute pan over medium high heat until it begins to smoke
12
Saute 4 crabs at a time until crisp, 2 to 3 minutes on each side
13
Remove to a platter lined with paper towels
14
Wipe out the pan each time with a clean cloth or paper towel
15
Place watercress in a bowl and toss with vinegar and oil and season with salt and pepper to taste
16
Arrange dressed watercress on a large platter, place crabs on top
17
Serve with Red Chile-Mustard Sauce