Yellow Corn-Coated Softshell Crabs with Red-Chile Mustard Sauce Served on Watercress Recipe

Name: Yellow Corn-Coated Softshell Crabs with Red-Chile Mustard Sauce Served on Watercress
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 Spanish onion, finely chopped; 1 tablespoon finely chopped garlic; 2 tablespoons pasilla chile powder; 3 tablespoons ancho chile powder; 1/2 cup white wine; 1 cup heavy cream; 3 tablespoons whole grain mustard; Salt and freshly ground pepper; 2 cups all purpose flour; 2 cups yellow cornmeal (course grind); 4 large eggs, lightly beaten; Salt and freshly ground pepper; 16 live softshell crabs, cleaned; 1/2 cup olive oil; 4 tablespoons unsalted butter; 3 cups watercress; 2 tablespoons balsamic vinegar; 2 tablespoons olive oil

Servings: persons

2 tablespoons olive oil
1 Spanish onion, finely chopped
1 tablespoon finely chopped garlic
2 tablespoons pasilla chile powder
3 tablespoons ancho chile powder
1/2 cup white wine
1 cup heavy cream
3 tablespoons whole grain mustard
Salt and freshly ground pepper
2 cups all purpose flour
2 cups yellow cornmeal (course grind)
4 large eggs, lightly beaten
Salt and freshly ground pepper
16 live softshell crabs, cleaned
1/2 cup olive oil
4 tablespoons unsalted butter
3 cups watercress
2 tablespoons balsamic vinegar
2 tablespoons olive oil

1
Heat olive oil in a medium saucepan over medium heat.
2
Add onions and garlic and cook until soft.
3
Add pasilla and ancho chile powders and cook for 2 minutes.
4
Add wine and cook until almost dry.
5
Add the cream and bring to a simmer.
6
Add the mustard and cook for 5 minutes.
7
Season with salt and pepper to taste.
8
Place the flour, cornmeal and eggs in separate bowls and season each with salt and pepper to taste.
9
Dredge each crab in flour, shake off any excess and dip into beaten eggs, covering completely.
10
Dredge in cornmeal.
11
Heat 2 tablespoons of the oil and 1 tablespoon of the butter in a large saute pan over medium high heat until it begins to smoke.
12
Saute 4 crabs at a time until crisp, 2 to 3 minutes on each side.
13
Remove to a platter lined with paper towels.
14
Wipe out the pan each time with a clean cloth or paper towel.
15
Place watercress in a bowl and toss with vinegar and oil and season with salt and pepper to taste.
16
Arrange dressed watercress on a large platter, place crabs on top.
17
Serve with Red Chile-Mustard Sauce.

1192

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 Spanish onion, finely chopped, 1 tablespoon finely chopped garlic, 2 tablespoons pasilla chile powder, and more.

Yes, Yellow Corn-Coated Softshell Crabs with Red-Chile Mustard Sauce Served on Watercress falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Yellow Corn-Coated Softshell Crabs with Red-Chile Mustard Sauce Served on Watercress

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