Sean Brock's Pan fried soft-shell crabs
Posted 05 May 2012 - 10:12 PM
The Wall Street Journal has a quick food article on chef Sean Brock's version of soft shelled crabs. It's pretty straight forward.
Create a batter out of 3 cups of self rising flour, 2 bottles of dark beer, sesame seeds, and a little salt. Whisk well and put in the fridge.
Heat a few cups of canola oil to 325-350 in a deep pot.
Wilt Swiss chard in a skillet with butter
Warm bacon or guanciale in another skillet until golden, add a little bacon and parsley
Remove batter from fridge, dip crabs in batter, allow some to drip off
Place in hot oil, cover immediately. Turn in about 3-4 minutes, total cooking time 8 minutes
Melt butter in another skillet, fry eggs, basting in butter as you go
--divide the chard
--put crab on chard
--put egg on crab
--Drizzle bacon and lemon etc over egg and crab
“Jazz musicians just get better and better as the years go by. I think chefs are the same way. You know who you are.”