Chef's Corner: Pan-Fried Soft Shelled Crab
PAN-FRIED SOFT SHELL CRAB WITH SMOKED TOMATO AND JALAPEÑO GRITS
2 soft shelled crabs
1 tomato, smoked
2 jalapeños, smoked
Hickory chips
2 cups water
1/2 teaspoon salt (optional)
Butter, to taste
1/2 cup grits (not instant)
1/4 cup whole milk
1/2 cup shredded Parmesan cheese
1 cup all-purpose breading
Dried herbs of your choice
Olive oil
Clean soft shell crabs and set aside.
To smoke the tomato and jalapeños, place wood chips on a hot grill. Score the top of the tomatoes and sides of the jalapeños place near the wood chips and cover for about 10 minutes. This step can be done up to a week in advance. When cool, peel the skins off the tomatoes and jalapeños. Puree the tomatoes and jalapeños in a blender or food processor. Put aside.
In a sauce pan, bring two cups of water, salt and butter to a boil. Slowly whisk in the grits.
Reduce heat to medium-low and cook for four to six minutes, stirring constantly. Stir in the milk and tomato-jalapeño puree, then fold in the Parmesan cheese.
Save some of the cheese for garnish.
Mix the breading and dried herbs and bread all parts of the cleaned crabs.
In a large sauté pan, heat the oil and place the breaded crabs in the pan and cook until golden brown. Turn over and finish the other side.
Place the grits in a bowl and put the crabs on top. Garnish with the left-over Parmesan cheese.
View More Videos