A WORD ON FOOD RECIPES © NORMAN VAN AKEN
PLANTAIN CRUSTED SOFT SHELL CRABS WITH SAUCE CREOLE
Norman Van Aken, © 2016
Soft shell crabs have become increasingly popular and so have plantains. Here we combine them to provide a somewhat sweet, nutty, banana-scented sweetness that is fully met with the deep spicy flavors of a classic “Sauce Creole”.
Yield: Serves 4
For the plantain crust and soft shell crab:
8 soft shell crabs, cleaned
2 Cups crisply fried green plantain slices, ground to a powder
¼ Cup all purpose flour
½ Cup cornmeal
Kosher salt and pepper, to taste
Combine all of the above together, (except the crabs). Reserve.
3 Cups of prepared “Sauce Creole”, (This is a simple Tomato Sauce with Creole Seasoning which can be purchased or made at home)
To make the crabs:
1 egg
¼ Cup whole milk
1-cup flour for dredging
Kosher salt and pepper, to taste
1/3 Cup canola oil for cooking
Whisk together the egg and milk and add a pinch of salt. In a separate bowl, season the flour with salt and pepper. Place the plantain mixture in a shallow bowl.
One at a time, dredge the crabs completely in the flour mixture and then coat them with the egg wash. Then coat them with the plantain mixture.
Place the oil in a large non-stick skillet over medium heat. Add the crabs and cook for 3 minutes each side. Drain well on paper towels.
Divide sauce between 4 bowls. Arrange 2 crabs over the sauce on each plate. Serve with fresh lemon wedges.
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