Upcoming Events

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CANO & PhotoNOLA…

Jan 17 - Feb 28, 2017
CANO is proud to announce our first photography exhibition in conjunction with… more

Clarence John…

Jan 17 - Mar 25, 2017
A Louisiana native, Clarence John Laughlin (1905 - 1985) ranks among the most… more

David Hansen's Garden…

Jan 17, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Exhibition to feature…

Jan 17 - Mar 25, 2017
 The Historic New Orleans Collection will open its next exhibition,… more

Historic New Orleans…

Jan 17 - Apr 9, 2017
The Historic New Orleans Collection is gearing up for an exciting new… more

Rashaad Newsome:…

Jan 17 - Feb 12, 2017
New Orleans-born artist Rashaad Newsome returns for this interdisciplinary… more

Saenger Theatre…

Jan 17 - 22, 2017
Experience the phenomenon of Grammy and Tony Award Winning Disney's The Lion… more

Singer/Songerwriter…

Jan 17, 2017 - Jan 06, 2026
In The Voodoo Garden, All Ages. House of Blues New Orleans hosts a new weekly… more

Comedy Gold hosted by…

Jan 18, 2017 - Jan 07, 2026
In The Voodoo Garden, All Ages (content may not be appropriate for all ages).… more

Conversation with…

Jan 18 - 18, 2017
A conversation between Mickalene Thomas and Dr. Mia Bagneris, Assistant… more

The Historic Carver…

Jan 18 - 18, 2017
Join us at the Historic Carver Theater for the  Midweek Jazz … more

The Maison Presents -…

Jan 18 - Jul 26, 2017
The New Orleans Jazz Vipers play a free dinner show at The Maison every… more

Heart of the House

Jan 19, 2017 - Jan 08, 2026
In The Voodoo Garden, All Ages. Heart of the House puts the spotlight on House… more

Lilith in Loa…

Jan 19, 2017
From Laurel Canyon to the West Village, Nashville to New Orleans, the LOA Bar… more

Thursdays at Twilight…

Jan 19 - 19, 2017
This very popular series with an array of musicians and Mint Juleps will begin… more

Happier Hour Wine…

Jan 20 - Jun 30, 2017
Each week, we feature several wines from around the world along with small… more

Maple Leaf Bar…

Jan 20 - 20, 2017
Join us at the Maple Leaf Bar for The Wild Magnolia's Big Chief Bo Dollis Jr's… more

Rashaad Newsome:…

Jan 20 - 20, 2017
New Orleans-born artist Rashaad Newsome returns for this interdisciplinary… more

Shen Yun Chinese…

Jan 20 - 21, 2017
A Gift from Heaven IN ANCIENT TIMES, China was known as the Land of the… more

Backyard Grooves

Jan 21, 2017 - Jan 10, 2026
In The Voodoo Garden, All Ages.   more

CANO & PhotoNOLA…

Jan 17 - Feb 28, 2017
CANO is proud to announce our first photography exhibition in conjunction with… more
OVG Guide Widget 1

Le Foret Soft Shell Crab with a Corn Maque Choux

Executive Chef Brandon Felder

Ingredients:
• 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.

Cooking/Assembly:
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