No replies to this topic

[Rail Paul]

WSJ:

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

Plating:
--divide the chard
--put crab on chard
--put egg on crab
--Drizzle bacon and lemon etc over egg and crab