Scott Conant | Doubleday

Tagged: Scott Conant

Recipe: Springtime Soft-Shell Crab with Pea Puree by Scott Conant

Ingredients:

2 tablespoons extra virgin olive oil
1 shallot, thinly sliced lengthwise
1 tablespoon kosher salt, plus more for seasoning
1 cup frozen peas
1 to 1-1/4 cups Chicken Broth
1 tablespoon chopped fresh tarragon, plus more for garnish
1 teaspoon chopped fresh parsley, plus more for garnish
2 slices bacon, preferably thick cut, sliced crosswise into 1/4-inch-thick lardons
1 cup very thinly sliced asparagus (about 10 stalks)
1 cup very thinly sliced green beans
1/2 cup finely diced carrot
1/2 cup thinly sliced scallions
1 cup all-purpose flour
1 tablespoon paprika
Freshly ground black pepper
About 2 cups soy or peanut oil for frying
4 soft-shell crabs, cleaned

From Bold Italian by Scott Conant with Joanne McAllister Smart. Serves 4.

Imagine taking a walk on a beach on a warm spring day. That’s what this dish reminds me of. You have these bright, slightly crisp vegetables, which get transformed by the juices from the crab, joining them with the flavors of the sea. Tarragon and parsley add a welcome note from the herb garden, while a hint of smoky bacon reminds you that it’s not quite summer. Like lobster, soft-shell crab is best when purchased alive. You can have the crabs cleaned by the fishmonger, but cook them on the same day you buy them. Even better, bring them home alive and clean them yourself as directed in the note. To get the best flavor from the crab—it really is quite amazing when mixed with the pea puree—be sure not to overcook it.
(more…)