Roasted Soft Shell Crab with Braised Honeycrisp Apple & Brussels Leaves
Vintage botanical illustration of apples with detailed shading and textured style, highlighting fruit art, nature, and classic illustration techniques for 1889 Magazine.
Roasted Soft Shell Crab with Braised Honeycrisp Apple & Brussels Leaves
2large Brussels sprouts, peeled into individual leaves
Juice of 2 lemons, zest of one
1tbspwater
½lbcold butter, cubed
FOR SOFT SHELL CRABS
1
Pat soft shell crabs dry with paper towel and season with salt and pepper.
2
Using a hot cast iron pan, add 2 tablespoons grapeseed oil and add the crabs.
3
Cover loosely with a lid to prevent popping. After about three minutes, flip and cook for one to two minutes longer.
4
Drain on paper towel to remove any excess oil. In a bowl, add Chervil, lemon confit, garlic and extra virgin olive oil, then add soft shell crabs and toss well.
FOR APPLES AND BRUSSELS LEAVES
5
In a small, heavy-bottomed stainless steel pot, heat up water. Once hot, whisk in cold butter, whisking constantly.
6
Add juice and zest of lemon and season with salt.
7
Set sauce aside in warm place until ready to use. To finish, add the Brussels sprouts and apples.
8
Simmer gently for about two minutes or until the Brussels leaves and apples begin to soften up but no further.
Ingredients
2medium soft shell crabs, cleaned
2tbspchopped Chervil
1tbsplemon confit
1small clove garlic, sliced very thin
1 ½tbspextra virgin olive oil
2large Brussels sprouts, peeled into individual leaves
Juice of 2 lemons, zest of one
1tbspwater
½lbcold butter, cubed
Directions
FOR SOFT SHELL CRABS
1
Pat soft shell crabs dry with paper towel and season with salt and pepper.
2
Using a hot cast iron pan, add 2 tablespoons grapeseed oil and add the crabs.
3
Cover loosely with a lid to prevent popping. After about three minutes, flip and cook for one to two minutes longer.
4
Drain on paper towel to remove any excess oil. In a bowl, add Chervil, lemon confit, garlic and extra virgin olive oil, then add soft shell crabs and toss well.
FOR APPLES AND BRUSSELS LEAVES
5
In a small, heavy-bottomed stainless steel pot, heat up water. Once hot, whisk in cold butter, whisking constantly.
6
Add juice and zest of lemon and season with salt.
7
Set sauce aside in warm place until ready to use. To finish, add the Brussels sprouts and apples.
8
Simmer gently for about two minutes or until the Brussels leaves and apples begin to soften up but no further.
Notes
Roasted Soft Shell Crab with Braised Honeycrisp Apple & Brussels Leaves
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