Serves 4
Soft shells
4 soft shell crabs
1 cup of seasoned flour
¼ cup of canola oil or clarified butter
Fried Green tomatoes
1 cup of flour all-purpose
1 tablespoon of kosher salt
½ teaspoon fresh ground black pepper
3 eggs
1 cup of panko bread crumbs
1 tablespoon of old bay
¼ cup of grated parmesan cheese
2 large green tomatoes cut into 8 quarter inch slices
½ cup olive oil
Tomato Vinaigrette
1 ripe tomato, cored
2 tablespoons white wine vinegar
1 tablespoon tomato paste
2 teaspoon sugar
¼ cup olive oil
Corn salsa
3 ears of jersey sweet corn
¼ cup diced red bell pepper
¼ cup diced green bell pepper
1 tablespoon seeded and minced fresh
jalapeno pepper
¼ cup diced red onion
2 tablespoons chopped fresh cilantro
2 tablespoons of tarragon
¼ cup of los amigos house vinaigrette
Sugar, salt, fresh ground black pepper
For the Green Tomatoes
1. in a medium bowl, combine the flour with ½ teaspoon of salt & pepper. In second bowl, beat the eggs with 2 tablespoons of water. In a third bowl, combine the panko flakes, old bay, cheese, and remaining salt.
2. dredge each tomato slice in the seasoned flour until evenly coated, then into the egg mixture and, finally, into the seasoned bread crumbs. Reserve the breaded tomatoes.
3. in a large skillet, heat the ¼ cup of oil over high heat until almost smoking. Lower the heat to medium, carefully slip the tomatoes into the oil, and fry for 2 minutes on each side, or until golden brown, remove the tomatoes and let drain on paper towel.
Corn Salsa
1. Shuck the corn, brushing off the silk. Strip the kernels from the ears with a sharp knife.
2. Fill a 2-quart saucepan half full of water, bring to a boil, add the corn and boil for 2 minutes, or until the kernels are barely tender. Strain the corn and place in a bowl.
3. Add the red & green peppers, jalapeno, red onion, cilantro, tarragon, and vinaigrette. Mix with rubber spatula. Season with sugar, salt, and pepper.
Tomato Vinaigrette
1. in a food processor fitted with blade attachment, combine the tomato, white wine vinegar, tomato paste, salt and sugar until smooth.
2. with the motor running , add the olive oil slow thin stream.
Soft Shell Crabs
1. pre heat oven to 350 degrees
2. In a non-stick pan, heat ¼ cup of oil.
3. Dredge the cleaned soft shells in the seasoned flour and shake the excess flour off, drop in the hot oil and cover with lid. Fry for about 2 minutes on each side. Take lid off and place in oven for about 5 minutes.
To Serve
1. Sandwich each soft-shell between two slices of fried green tomato.
2. Place a sandwich on each of the 4 plates and spoon the tomato vinaigrette around the sandwich. Garnish with the corn salsa.
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