Soft-Shell Crab Salad With Lemongrass Vinaigrette
serves 4
The secret to having the best and meatiest soft-shell crabs is the stuffing.
Read more about this recipe in The Kitchen Table: Brennan's of Houston.
Lemongrass Vinaigrette:
1 stalk lemongrass, roughly chopped
1/2 cup vegetable oil
Juice and zest of 1 lemon
2 tablespoons rice wine vinegar
1 tablespoon chili garlic sauce
1 teaspoon minced garlic
1 teaspoon Dijon mustard
1 teaspoon sriracha
1 teaspoon salt
1 teaspoon sugar
Creole Seafood Seasoning:
1/2 cup salt
1/4 cup plus 2 tablespoons paprika
2 tablespoons granulated onion
2 tablespoons dried thyme
2 tablespoons granulated garlic
2 tablespoons black pepper
4 teaspoons dried oregano
2 1/2 teaspoons cayenne
Spiced Peanuts:
2 cups peanuts
2 tablespoons Creole Seafood Seasoning
2 tablespoons Louisiana Hot Sauce
2 tablespoons Worcestershire sauce
Ravigote Sauce:
1 1/2 cups mayonnaise
2/3 cup creole mustard
1 hard cooked egg, chopped
2 tablespoons chopped capers
1 tablespoon chopped fresh herbs (basil, thyme or oregano)
1 tablespoons Louisiana hot sauce
1 tablespoon Worcestershire sauce
For the Dish:
1 medium sweet onion, shaved
1/4 cup Tabasco
1 1/2 cups all-purpose flour
2 1/2 teaspoons Creole Seafood Seasoning, divided
Oil for frying
1 pound jumbo lump crabmeat, picked over for shells, divided
1 pint sweet grape tomatoes, oven-roasted
6 cups arugula, cleaned and stems removed
Spiced Peanuts
1/2 cup dried breadcrumbs
2 tablespoons ravigote sauce
4 large soft-shell crabs, cleaned
1 egg
1/2 cup milk
prep: 2 hours
total: 2 hours
cheesecloth
small saucepan
2 medium bowls
baking sheet
small bowl
deep fryer
food processor
wire rack
1. Make the vinaigrette: Wrap lemongrass in cheesecloth and place in a small saucepan; add oil. Bring to a simmer; remove from the heat and steep for 1 hour. In a mixing bowl, combine remaining ingredients. Slowly whisk in the lemongrass oil. Adjust seasoning as needed.
2. Make the peanuts: Mix all the ingredients in a medium bowl. Spread on a baking sheet. Roast at 350F for 30-45 minutes, stirring every 15 minutes, or until dry and crispy. Cool to room temperature. Store in a covered container.
3. Make the ravigote sauce: In a bowl, combine the mayonnaise, mustard, egg, capers, herbs, hot sauce and Worcestershire sauce; blend well. Season with salt and pepper. Store in a covered container in the refrigerator for up to 5 days.
4. Make the salad: In a bowl, marinate shaved onion in Tabasco for 30 minutes. Season flour with 1 1/2 teaspoons seafood seasoning; toss 1 cup seasoned flour with onions. In a deep fryer, heat oil to 375F; fry onions. In a large mixing bowl, gently toss 1/2 pound lump crabmeat, tomatoes, arugula, 1/4 cup lemongrass vinaigrette and fried onions.
5. Make the crab: Set aside 1/4 cup peanuts. Pulse the remaining peanuts in a food processor until fine but not oily. Blend in breadcrumbs; set aside. Combine the remaining lump crabmeat with 2 tablespoons ravigote sauce and remaining seafood seasoning; stuff into the soft-shell crabs. Dust crabs with remaining seasoned flour. In a small bowl, beat egg and milk; dip crabs into egg wash. Coat with reserved peanut mixture. In a deep fryer, heat oil to 375F; fry crabs for 3-5 minutes or until golden. Drain on a wire rack.
6. To plate: Place salad in the center of the plate; top with the fried soft-shell. Finish with a drizzle of vinaigrette around the plate. Serve while crab is still crispy.
