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1
In a deep saucepan, heat peanut oil to 350 degrees F.
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2
In a large bowl, whisk together flour, cornstarch, pepper, fennel and salt.
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3
Whisk in club soda and egg whites to form a smooth batter.
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4
Dip soft shell crabs in batter and fry in batches until golden brown, about 4 minutes per batch.
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5
Drain on paper towels.
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6
Serve crabs with Corn Relish.
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7
Drizzle with Roasted Red Pepper Sauce and garnish with a pile of greens.
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8
2 ears corn, husked and silk removed
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9
2 tablespoons olive oil
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10
3 ounces asparagus, sliced into 1/2-inch pieces
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11
4 ounces mushrooms, sliced
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12
1/4 cup diced red pepper
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13
1 small jalapeno, diced, without seeds
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14
1 green onion, thinly sliced
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15
2 tablespoons light brown sugar
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16
3 tablespoons cider vinegar
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17
1/2 tablespoon dry mustard
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18
Dash hot pepper sauce
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19
1 teaspoon Worcestershire sauce
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20
1/2 teaspoon salt
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21
Steam corn kernels until crisp-tender, about 3 to 5 minutes, set aside.
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22
Cut the kernels from the cob into a mixing bowl.
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23
In a large skillet, heat olive oil over medium-high heat.
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24
Add asparagus and mushrooms, cook until mushrooms give off their liquid and start to brown, about 3 to 5 minutes.
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25
Add red pepper, jalapeno and green onion.
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26
Cook just until scallions wilt, about 2 minutes.
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27
Add remaining ingredients, bring to a boil.
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28
Stir in corn mixture and cook until corn is heated through.
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29
1/2 cup roasted red pepper puree
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30
4 shallots, diced
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31
4 ounces cider vinegar
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32
1/4 cup heavy cream
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33
2 ounces lemon juice
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34
8 ounces unsalted butter, cubed
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35
Salt, to taste
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36
Combine pepper puree, shallots, and vinegar in a non-reactive saucepan.
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37
Bring to a simmer and simmer until shallots are tender.
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38
Add cream and stir to combine.
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39
Add lemon juice and whisk in butter, 1 piece at a time, until sauce is smooth and thickened.
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40
Season with salt, to taste.
