Crunchy Soft Shell Crab, Sugar Snap Remoulade

Mix well just before using. When no longer bubbly, make fresh.

• 1 ½ C Soda Water
• 1 C All-Purpose Flour

Dust top of crab with flour and shake off excess. Dip top of crab in batter, shake off excess and pan fry in a very hot pan until deep golden and cooked. Blot well on paper towel. Season with pea salt.

• Flour
• Tempura Batter
• 2 Ea Large Softshell Crabs

Mix Well.

• 1 C Sugar Snaps, Trimmed And De-Stringed, Blanched For 10 Seconds And Shocked, Dried And Sliced Into 1/8’ Thick Rondelles
• ¾ C Remoulade

Combine 1st Set In Food Processor And Process To Combine. Emulsify With The Oil. Transfer To A Boil And Mix In Shallots And Celery.

Set 1

• 2 Ea Egg Yolks
• 2 Oz Cornichons
• 1 ½ Oz Fresh Lemon Juice
• ¼ Tspn Old Bay
• 1 Tb Green Tobasco
• 2 Tspn Tobasco
• 2 Tb Dijon
• 2 Tspn Salt
• 1 Tb Worshestire Sauce

Set 2

• 10 Oz Safflower Oil

Set 3

• 4 Tb Shallots, Minced
• 4 Tb Celery Hearts, Brunoised

Combine all and grind to a fine powder.

• ½ C Freeze Dried Peas (Available At Whole Foods)
• 1 Tbsp Fleur De Sel
• 1 Tsp Sugar

Arrange sugar snaps in a neat circle in the center of an appetizer plate. Scatter the pea leaves around sugar snaps. place crab on top and dust all with pea salt. 

• 75 g Sugar Snap Remoulade
• 6 ea Micro Pea Leaves