Cornmeal Crusted Soft Shell Crabs with Cornmeal Pancakes and Roasted Tomatoes

Portions: 10

Portion size: 1 crab, 1 pancake, 2 tomato halves

U.S.

Metric

Ingredients

I

10

10

Plum tomatoes

1.

10

10

Pancakes (p. 801), made

without sugar and with

half white flour and half

cornmeal

2.

10

10

Soft-shell crabs

3.

8 oz

250 mL

Milk

4.

5 oz

150g

Cornmeal

4 fl oz

125 mL

Oil

5.

6 oz

175 g

Butter

to taste

to taste

Salt

5 fl oz

150 mL

Rémoulade Sauce (p. 200)

Per serving:

Calories, 420; Protein, 16 g; Fat, 27 g (57% cal.); Cholesterol, 120 mg; Carbohydrates, 30 g; Fiber, 2 g; Sodium, 500 mg.

Procedure

Cut the tomatoes in half lengthwise. Carefully squeeze the tomatoes to remove most of the seeds. Place the tomatoes cut side down on an oiled sheet pan. Bake at 250°F (120°C) for 1 12 hours or until they are soft and shriveled but not browned. Prepare the pancakes. Keep both the pancakes and the tomatoes warm.

Calories, 420; Protein, 16 g; Fat, 27 g (57% cal.); Cholesterol, 120 mg; Carbohydrates, 30 g; Fiber, 2 g; Sodium, 500 mg.

Clean the crabs, as shown in Figure 14.15.

Dip the crabs in milk. Drain, then dredge in cornmeal. Discard leftover milk.

Heat the oil and butter in enough sauté pans to hold the crabs in a single layer (or pan-fry in separate batches). Place the crabs in the pan upside down and cook over moderate heat until lightly browned. Salt lightly to taste while the crabs are cooking. Turn over and brown the other side. Remove from the pan and drain for a few seconds on paper towels to remove excess fat. For each portion, place 1 pancake in the center of a plate. Top with 2 tomato halves, cut side up. Top with crab. Place 1 tbsp (15 mL) rémoulade sauce on the plate beside the crab.

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