Ingredients Jump to Instructions ↓

  1. 1 quart canola oil , for frying

  2. 1/2 cup milk

  3. 4 eggs, beaten

  4. 1 cup cornmeal

  5. 1/2 cup all-purpose flour

  6. 1 teaspoons Creole spice

  7. 1 quart water

  8. 1 cup fine-ground white corn grits (recommended: McEwens)

  9. 6 tablespoons butter

  10. 4 tablespoons mascarpone cheese Salt and freshly ground black pepper

  11. 6 small soft-shell blue crabs, cleaned and trimmed

  12. 1 cup Crab Pan Sauce, recipe follows

  13. 3 cloves garlic, minced

  14. 1 green onion, chopped

  15. 2 dashes hot sauce (recommended: Tabasco)

  16. 1 tablespoon extra-virgin olive oil

  17. 1 small onion, diced

  18. 2 cloves garlic , minced

  19. 1/4 cup minced fennel bulb

  20. 1 teaspoon crushed red pepper flakes

  21. 1 sprig fresh thyme , leaves chopped

  22. 1 sprig fresh tarragon, leaves chopped

  23. 1 bay leaf

  24. 1 cup heavy cream

  25. 1/2 cup dry vermouth

  26. 1 cup crab stock Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Preheat a deep-fryer with the peanut oil to 350 degrees F. In a mixing bowl combine the milk, eggs , cornmeal, flour and Creole spice using a wire whisk , until smooth. In a medium-size saucepan bring the water to a boil over medium heat and slowly add the grits, while stirring constantly. Once the grits come to a boil, reduce the heat to a low simmer . Cover and simmer for 20 minutes, stirring occasionally. Once the grits have cooked for 20 minutes, stir in 3 tablespoons of the butter and the mascarpone cheese. Season, to taste, with salt and pepper. Dip the soft-shell crabs into the cornmeal batter and carefully add them to the hot oil, 1 at a time. Fry until golden brown, about 1 to 1 1/2 minutes, before removing to absorbent paper towels and seasoning with additional salt. Using a medium saucepan heat the Crab Pan Sauce with the garlic and green onion. Bring to a boil and stir in the remaining 3 tablespoons of butter , the hot sauce, and salt and pepper, to taste. Remove from heat once the butter has been added. To plate this dish, spoon the grits into individual bowls with a generous amount of sauce ladled around the grits and topped with a fried soft-shell crab. Heat the oil in a pan over moderate heat. Add the onions, garlic, fennel , and pepper flakes. Cook the vegetables, stirring often, for 3 minutes. Add the thyme leaves, tarragon leaves, bay leaf, cream, vermouth and stock to the pan. Increase the heat to high and reduce the sauce by half, about 10 to 12 minutes. Remove and discard the bay leaf


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