Yellow Corn-Coated Softshell Crabs with Red-Chile Mustard Sauce Served on Watercress

Name: Yellow Corn-Coated Softshell Crabs with Red-Chile Mustard Sauce Served on Watercress
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters all purpose flour; 3 Tbsps ancho chile powder; 2 Tbsps balsamic vinegar; 2 Tbsps pasilla chile powder; 4 larges eggs, lightly beaten; 1 Tbsp finely chopped garlic; 237 milliliters heavy cream; 16 live softshell crabs, cleaned; 118 milliliters olive oil; 2 Tbsps olive oil; 1 Spanish onion, finely chopped; 8 servings Salt and freshly ground pepper; 4 Tbsps unsalted butter; 710 milliliters watercress; 118 milliliters white wine; 3 Tbsps whole grain mustard; 473 milliliters yellow cornmeal (course grind)

Yellow Corn-Coated Softshell Crabs with Red-Chile Mustard Sauce Served on Watercress is a pescatarian recipe with 8 servings. This main course has 868 calories, 54g of protein, and 45g of fat per serving. This recipe covers 42% of your daily requirements of vitamins and minerals. Head to the store and pick up garlic, heavy cream, olive oil, and a few other things to make it today. To use up the yellow cornmeal you could follow this main course with the Cornmeal Cookies as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat olive oil in a medium saucepan over medium heat.

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Olive Oil

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Sauce Pan

Add onions and garlic and cook until soft.

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Garlic

Onion

Add pasilla and ancho chile powders and cook for 2 minutes.

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Ancho Chili Pepper

Add wine and cook until almost dry.

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Wine

Add the cream and bring to a simmer.

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Cream

Add the mustard and cook for 5 minutes. Season with salt and pepper to taste.

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Salt And Pepper

Mustard

Place the flour, cornmeal and eggs in separate bowls and season each with salt and pepper to taste. Dredge each crab in flour, shake off any excess and dip into beaten eggs, covering completely. Dredge in cornmeal.

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Salt And Pepper

Cornmeal

All Purpose Flour

Dip

Crab

Egg

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Bowl

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.

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Butter

Cooking Oil

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Frying Pan

Saute 4 crabs at a time until crisp, 2 to 3 minutes on each side.

Remove to a platter lined with paper towels. Wipe out the pan each time with a clean cloth or paper towel.

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Paper Towels

Frying Pan

Place watercress in a bowl and toss with vinegar and oil and season with salt and pepper to taste. Arrange dressed watercress on a large platter, place crabs on top.

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Salt And Pepper

Watercress

Vinegar

Cooking Oil

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Bowl

Serve with Red Chile-Mustard Sauce.

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Red Chili Pepper

Mustard

Sauce

Equipment

Ingredients

Servings:

473milliliters

all purpose flour 3Tbsps

ancho chile powder 2Tbsps

balsamic vinegar 2Tbsps

pasilla chile powder 4larges

eggs, lightly beaten 1Tbsp

finely chopped garlic 237milliliters

heavy cream 16

live softshell crabs, cleaned 118milliliters

olive oil 2Tbsps

olive oil 1

Spanish onion, finely chopped 8servings

Salt and freshly ground pepper 4Tbsps

unsalted butter 710milliliters

watercress 118milliliters

white wine 3Tbsps

whole grain mustard 473milliliters

yellow cornmeal (course grind)

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The A to Z Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.

A to Z Chardonnay

The 2010 A to Z Chardonnay opens with aromas of white flowers, tangerine, lime, quince, wet stone and minerals that develop further into nutmeg, honey, green apple with hints of ginger. A mineral laden attack is bright, mouthwatering and intense. The nuanced mid-palate carries on with flavors that mirror and amplify the aromatics. The finish is long, clean, crisp and juicy with flavors of honeysuckle, citrus and wet stone. This wine exemplifies classic Oregon steely Chardonnay. 2010 was an exceptional vintage for white wines in Oregon and this sophisticated terroir driven wine is no exception; bright, tangy and intense it will deliver over the next 5 years.