SOFT-SHELL CRAB WITH POTATO SALAD AND LEMON TABASCO HONEY BUTTER

Ingredients:

Louisiana soft-shell crab
2 cups corn flour
1 egg
salt to taste
peanut oil for frying
2/3 cup of all-purpose flour
1 cup milk
cayenne pepper to taste

Chef: Scott Boswell, Stella

Heat peanut oil to 325 degrees. Whisk together one egg and milk. Mix corn flour with all-purpose flour and season with salt and cayenne pepper. Season crab and dust with flour then egg-wash then corn flour mixture. Fry crab until golden brown.

New Potato Salad

2 cups new potatoes small dice
1/2 cup red onion, finely diced
1/4 cup green pepper, finely diced
1/4 cup red pepper, finely diced
1/4 cup minced scallions
1/4 cup celery, finely diced
2 Tbsp. horseradish
1/4 cup sweet pickle relish
1/2 cup mayonnaise
1/8 cup Dijon mustard
1/4 cup chopped crisp bacon
1 Tbsp. chopped fresh thyme
1 Tbsp. Worcestershire sauce salt and pepper to taste
cayenne to taste

Steam new potatoes until tender and put in low oven to dry. Saute all vegetables and fresh thyme and add to potatoes. Add all wet ingredients and mix well. Adjust seasonings. Serve alongside the soft-shell crab.

Lemon-Tabasco-Honey Butter

2 cups white wine
6 peppercorns
1/4 lb. unsalted butter
1 tsp. TABASCO Pepper Sauce
salt to taste
1/4 cup minced shallots
1/4 cup heavy cream
1 Tbsp. lemon juice
1 tsp. honey

Reduce white wine, shallots, and peppercorns to 1/16 cup. Add heavy cream and reduce again. Whisk in butter a little at a time to emulsify the sauce. Add lemon juice, honey and Tabasco and adjust seasonings. Drizzle this over soft-shell crab.