10 Sweet Treats
Upcoming Culinary Events
This month our women's wine club celebrates Rieslings. With a menu designed to showcase the wine,... more
Chesapeake Soft Shell Crabs, Broccoli Rabe, Whole Grain Mustard Sauce
Courtesy William Walden, The Goodstone Inn & Estate
- 4 Fresh Soft Shell Crabs (swimming and alive)
- Toasted Almond Flour for Dredging
- Maryland Jumbo Lump Crab Meat for Stuffing (optional)
- Fresh Broccoli Rabe (Garden Fresh)
- Minced Garlic
- Olive Oil (EVOO)
- Minced Shallots
- Heavy Cream
- Champagne Vinegar
- Whole Grain Mustard
- White Wine
For the Crabs
Snip and clean the crabs and remove the lungs. Set aside on a dry towel to absorb excess moisture. Carefully clean the jumbo lump crabmeat discarding any shells. Quickly sauté the crabmeat in a little brown butter with shallots and a pinch of salt and freshly ground pepper. Set aside.
Dredge the crabs in the toasted almond flour and sauté them in a skillet until just cooked, turning only once. Carefully lift the top shell of each crab and stuff with the sautéed crabmeat.
For the Broccoli Rabe
Blanch in boiling salt water for 30 seconds and shock in ice water. Drain thoroughly! In a fiery hot skillet, stir fry with the garlic and a pinch of salt and pepper. Remove at once onto two serving plates as a bed for the crabs.
For the Sauce
Reduce one cup of white wine with the remaining shallots and 2 tablespoons of champagne vinegar until heavily dissolved. Add ¼ cup of heavy cream and reduce. Remove from heat and whisk in chilled butter cut cubes. Season to taste and add about 1 teaspoon of whole grain mustard.
Organize the crabs on their bed of broccoli rabe and top with the sauce. Bon appetit!