Crispy Soft Shell Crabs with Edamame Succotash

How do you update a classic Southern style cornmeal crust on a soft shell crab? I made a tempura batter adding buttermilk and fine ground yellow cornmeal. It is light, crispy and the sweetness of the cornmeal work perfectly with the natural sweetness of the crab. A seasonal vegetable succotash featuring edamame in place of the traditional lima beans creates a light, fresh and colorful backdrop for the crunchy crabs.

  • Prep Time:30m
  • Cook Time:20m
  • Total Time:50m

Ingredients

  • For the Soft Shells
  • 6 Soft shell Crabs, thawed
  • 3/4 cup Flour
  • 3/4 cup Fine Yellow Cornmeal
  • 1/2 cup Buttermilk
  • 1/2 cup Cold Soda Water
  • 1 Egg, lightly beaten
  • Salt & Black Pepper
  • For the Succotash
  • 2 cups Sweet Yellow Corn, fresh or frozen (thawed )
  • 2 cups Edamame, thawed
  • 1 cup Fire Roasted Tomato, diced
  • 1/2 cup Roasted Red Pepper, diced
  • 1 Jalapeno, diced, can remove seeds if desired
  • 1 tablespoon Garlic, minced
  • 2 teaspoons Ginger, grated
  • 6 Scallions, sliced seperating the white and gree parts
  • 1 tablespoon Olive Oil
  • 1 tablespoon Butter
  • Salt & Black Pepper, Hot Sauce

Instructions

  1. For the Soft Shells
  2. Heat oil to 375⁰ in a deep fryer. In a bowl combine egg and the buttermilk. Add the corn meal & flour to a large bowl add the egg and milk stirring in the soda water until a thick pancake batter consistency is reached, season with salt and pepper. Dip the crabs in the batter, being careful not to lose the claws. Allow the excess batter to drip off. Place crabs, a few at a time, in the fryer and cook for about 5 minutes, turning once, until crispy and golden brown.
  3. For the Succotash
  4. Heat the oil and butter in a large pan over medium high heat. Add the garlic, ginger, scallion whites and jalapeno, cook until fragrant, about 2 minutes. Add the rest of the ingredients, except scallion greens, sauté for about 2-3 minutes, mixing until fully combined and heated through. Add the scallion (green part) and serve. Season with salt, pepper and hot sauce.

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