Behind the Recipes
Pan-Seared Soft Shell Crab and Sweet Corn Crepe by Chef Jeremy Ravetz
INGREDIENTS:
2-4 Soft Shell Crabs
1-2 tbsp. melted butter
Vegetable or olive oil
1/4 cup baking flour or tapioca flour
Crepes:
3.5 cups milk
9 eggs
1.5 cups flour
6 tbsp. butter melted
Crepe Filling (Corn Pudding):
1 cup blanched corn on the cob
8 cups (2 quarts) corn juice
Melon Relish:
1 cup diced galia melon
1 cup diced watermelon
Diced mint
Lobster Curry Sauce:
3 stalks lemon grass, sliced
5 shallots, peeled and sliced
7 garlic cloves, sliced
4 inches of fresh ginger, peeled and sliced
1/2 jalapeño, deseeded and sliced
3 tbsp. butter
2 cups lobster stock (store bought works fine)
PREPARATION:
1. Carefully clean and trim soft shells crabs. Set aside (best to keep cool in refrigerator or on ice).
2. Prepare corn pudding for the crepe filling. First combine 1 cup corn kernels and 2 quarts of juice in a wide pot. Reduce over medium heat, stirring constantly. Once reduced by half, cool and set aside. Save small amount (1/2 cup) for sauce.
3. For corn sauce, take corn pudding and whisk in coconut milk over medium heat until desired consistency. Season with salt and paper, and warm up. Set aside.
4. Use store bought crepes or prepare from scratch by blending together all crepe ingredients until smooth and forms a dough. Roll out into small, 6-inch circles. Set aside.
5. Fill crepes with corn pudding. Fold up crepe like a burrito, brush top with butter and gently warm in oven for 10 minutes at 325 degrees.
6. While crepes are baking, prepare melon relish by combining 1 cup diced galia melon, 1 cup diced watermelon and diced mint in a small bowl. Sprinkle with salt and stir. Set aside.
7. Next, prepare lobster curry sauce by sweating lemon grass, shallots, garlic, ginger, jalapeño in 3 tablespoons butter. Add 2 cups lobster stock and whisk well.
8. Heat up frying pan with vegetable or olive oil until oil is shiny and translucent. Season soft shell crab with salt and pepper on both sides. Next, dust crab lightly with flour and place in pan. Sear for 2 minutes per side. Drain on paper towels.
9. Spoon lobster curry sauce and corn sauce onto a plate. Add folded crepe and place soft shell crab on top. Garnish with melon relish.
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