COOLinary: Sauteed Soft Shell Crab on local corn and Purple hull peas succotash

from Chef Dominique at Dominique’s on Magazine

Succotash:
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.


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