Roasted Soft Shell Crab with Braised Honeycrisp Apple & Brussels Leaves
LEAVENWORTH | Kingfisher Restaurant & Wine Bar
SERVES 2A perfect mix of sweet and savory.
Pat soft shell crabs dry with paper towel and season with salt and pepper.
Using a hot cast iron pan, add 2 tablespoons grapeseed oil and add the crabs.
Cover loosely with a lid to prevent popping. After about three minutes, flip and cook for one to two minutes longer.
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.
In a small, heavy-bottomed stainless steel pot, heat up water. Once hot, whisk in cold butter, whisking constantly.
Add juice and zest of lemon and season with salt.
Set sauce aside in warm place until ready to use. To finish, add the Brussels sprouts and apples.
Simmer gently for about two minutes or until the Brussels leaves and apples begin to soften up but no further.
Ingredients
Directions
Pat soft shell crabs dry with paper towel and season with salt and pepper.
Using a hot cast iron pan, add 2 tablespoons grapeseed oil and add the crabs.
Cover loosely with a lid to prevent popping. After about three minutes, flip and cook for one to two minutes longer.
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.
In a small, heavy-bottomed stainless steel pot, heat up water. Once hot, whisk in cold butter, whisking constantly.
Add juice and zest of lemon and season with salt.
Set sauce aside in warm place until ready to use. To finish, add the Brussels sprouts and apples.
Simmer gently for about two minutes or until the Brussels leaves and apples begin to soften up but no further.
