Cornmeal Crusted Soft Shell Crab

Sonoma Modern American

Cornmeal Crusted Soft Shell Crab

Serves 4

Soft Shell Crab

4 Live Crabs

½ cup buttermilk

1 cup cornmeal

11/4 cup flour

1 tsp fine ground sea salt

1 tsp ground oregano

canola oil for cooking

Clean crabs or have your butcher do it, by removing the gills, eyes and bottom flap, with a pair of kitchen shears.  Dip in buttermilk.  Mix the cornmeal, flour and spices.  Dredge the crabs in the corn meal.  In a 2" deep fry pan heat 1/8" of canola oil.  When hot add crabs and cook on both sides until golden.  Drain on a paper towel.  Serve over warm lentils.  Drizzle with tapenade.  Enjoy!!!!!


1/4 cup diced onion                                                  2 T olive oil

1/4 cup diced carrot                                                  2 cups vegetable stock

1/4 cup diced fennel                                                 1/2 cup lentils

1/4 cup diced celery                                                 sherry vinegar

1 T chopped garlic                                                    sherry wine

1 fresh bay leaf                                                          salt & pepper to season

On medium heat cook vegetables and bay until soft.  Stir in garlic and lentils.  Add stock and simmer until soft. Season with remaining ingredients