Search in:

Grilled Softshell Crab with Leek and Fennel Ragout



Dish (and recipe below) includes:
2 cups Leek and Fennel Ragout
1 recipe Sweet corn cakes
6 each Grilled Softshell Crabs
Lemon and Sausage Emulsion
Garnish of 6 each Sauteed Ramps (if available)
Plating this Dish:
Put the corn cakes around the plate, spoon the ragout over top, and put the grilled crabs in addition. Spoon the emulsion throughout, and drape just one sautéed ramp, if available within the crab.

Serving: 6


Fennel and Leek Ragout
1 1/2 pounds Slab bacon
2 large bulbs Fennel
1 bunch Leeks
2 cloves Garlic (minced)
2 Tbsp. Parlsey, Italian (minced)
Kosher Salt to taste
Black pepper to taste

Sweet Corn Cakes
1/2 cup Butter, softened
1/2 cup Masa Harina
1/4 cup Water
1/3 cup Yellow Cornmeal
2 Tbsp. Heavy Cream
1/4 tsp. Baking Powder
1/4 tsp. Salt

Lemon and Bacon Emulsion
1/2 cup Reserved Bacon Fat
1/4 cup Lemon Juice
3 Tbsp. Cider Vinegar
2 Tbsp. Heavy cream
1 Egg yolk
3 sprigs Thyme
1 Shallots (sliced very thin)
2 Bay leaf
Salt and fresh ground pepper corns to taste

Grilled Softshell Crabs
6 each Softshell crabs
Salt and pepper to taste
1/4 cup Melted Butter


Leek and Fennel Ragout
Medium dice the sausage and render inside a medium sautoir. When the sausage is made, remove in the pan. Strain off a few of the body fat (but reserve it, Don’t Discard), and about 1/4 cup within the pan. Medium dice the leeks, and add this using the garlic clove towards the sausage body fat within the pan. Over really low warmth, prepare the leeks until they’re “melted” or translucent without any color, but super soft.

Meanwhile, slice each fennel bulb into 1 1/2 centimetres slices, and grill these off, making certain that nice color is used to every slice in the grill. Once cooked, medium dice these too. Take away the leeks in the pan and put inside a medium bowl, add some sausage, fennel and minced parsley, stir together and season using the pepper and salt.

Sweet Corn Cakes
Beat the butter within an electric mixer until light, progressively beat within the masa harina. On low speed, mix within the water, just a little at any given time. In a tiny bowl mix together the sugar, cornmeal, cream, baking powder and salt. Stir in to the other mixture. Disseminate inside a greased pan, and bake inside a water bath at 350F for around half an hour or until set.

Lemon and Bacon Emulsion
Warmth the cider vinegar inside a medium sauce pan over medium flame using the thyme, peppercorns, bay leaves, and shallot. Give a a little water. Lessen the liquid until there’s no more than 1 tablespoons of remaining. Include the heavy cream and lower slightly until thick. Strain the liquid right into a blender. Make sure to squeeze the rest of the liquid in the shallots. Add some fresh lemon juice, and also the egg yolk. Switch on the blender, as well as in a sluggish regular flow, add some sausage body fat before the mixture is really a thick sauce. Season using the salt. Add pepper, parsley or chives if preferred.

Grilled Softshell Crabs
Clean the crabs otherwise already done. Utilizing a pastry brush, brush each crab with melted butter. Season with pepper and salt. When anything else is created, place each crab on the hot grill over medium flame. Grill both sides about 3 minutes, or before the grill marks on every side are nice pronounced. Look into the crabs for doneness by touch, they ought to feel stiff to touch. Remove and plate.

One thought on “Grilled Softshell Crab with Leek and Fennel Ragout

  • Pingback: How to Clean, Prepare, and Enjoy Softshell Crabs This Season | Recipes | ChefsLine

  • Leave a Reply