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OVG Guide Widget 1

Le Foret Soft Shell Crab with a Corn Maque Choux

Executive Chef Brandon Felder

• 2 Soft Shell Crabs, cleaned
• 1 cup seasoned corn meal
• 1 tablespoon of both salt and pepper
• 1 tablespoon of cayenne pepper
• Arugula Salad (see recipe)
• Corn Maque Choux (see recipe)
• Creole Mustard Emulsion (see recipe)
• Paprika for Garnish

For Arugula Salad:
• 2 cups of Wild Arugula
• ¼ Sliced Mirliton
• 4 Cherry Tomatoes quartered

Wash Arugula and toss in bowl with sliced mirliton and cherry tomatoes. Toss salad with the Creole Mustard Emulsion.

Creole Mustard Emulsion:
• 2 egg yolks
• 1 tablespoon Creole mustard
• 1 tablespoon canola oil
• 2 teaspoons honey
• 1 teaspoons of Worcestershire Sauce
• Salt and pepper to taste

Whisk all ingredients together except the oil. Once combined, slowly whisk in the canola oil last.

For Maque Choux:
• 15 ears of corn, cooked and removed from cobs
• 2 red onions, chopped
• ½ cup crawfish tails
• 1 green, red, and yellow red pepper, chopped
• ½ stick of butter
• ½ quart of cream

Le Foret Soft Shell Crab with Corn Maque Choux
• 3 tablespoons of paprika
• 1 teaspoon of cayenne pepper
• ¼ cup of thyme
• ½ cup of parsley
• 1 tablespoon of both salt and pepper

Cook all ingredients together with butter; add spices, slowly adding cream
Add crawfish tails, garnish with green onions.

Preheat your fryer to 350 degrees Fahrenheit. Take cleaned soft shell crab and dust with cornmeal. Dip into oil until lightly fried, about 2 to 3 minutes. Pull out and pat dry then season with salt, pepper, and cayenne pepper. On plate spoon a cup of the corn Maque choux into the middle. Place crab in the center and make sure it is steadied by the Maque Choux. In the middle of the crab body between the legs place a handful of the Arugula salad. Lightly sprinkle paprika over dish for garnish.

Serves: 2


Le Foret Soft Shell Crab with Corn Maque Choux