from Chef Dominique at Dominique’s on Magazine
1 cup of fresh cut corn from the cobb
1 cup purple hull peas (blanched)
1/4 c diced yellow onion
1/4 c diced tomatoes
1/4 c red bell pepper
2 tbsp grapeseed oil
1 tbsp butter
Saute onion and bell pepper in oil and butter on medium heat for 3 minutes until soft. Add corn, peas and tomatoes- cook together for 5 minutes.
Soft Shell Crab:
Clean, season (with salt and pepper) and dust lightly with all purpose flour one soft shell crab. On medium heat add grape seed oil and butter to a saute pan. Cook crab 5 minutes on each side.
Put the succotash on the plate first and then add the soft shell crab on top. Serve with freshly squeezed lemon juice.