Steamboat Warehouse
Soft Shell Crab Vermillion
Prepared by: Chef Jason Huguet

Ingredients

4 Cypremort Point Soft Shell Crabs
½ C peanut oil
¼ C Worcestershire sauce
¼ C lemon juice
2 C all purpose flour
4 eggs
2 C whole milk
All purpose seasoning

Season the flour and set aside. Beat the eggs, add the milk and seasoning, then set aside. Heat the oil in a large skillet, season the soft shell crabs then add to the pan. Do not overload the pan, you may have to cook in two batches. Pan fry the crabs on a medium flame about 2-3 minutes on each side or until golden. When the crabs are done mix the Worcestershire sauce and the lemon juice together and add about 2-3 tablespoons to the pan. Remove the crabs and place on a paper towel to remove excess oil.

For Sauce:

1 celery rib (finely diced)
2 green onions (finely sliced)
5 button mushrooms (thinly sliced)
2 T minced garlic
½ C olive oil
¼ bottle Extra Dry champagne
2 C heavy whipping cream
Salt & pepper (tt)
1 lb. fresh all lump crabmeat
½ C green onion (thinly sliced)

Heat the oil in sauté pan then add the first three ingredients. Saute until wilted, about 5 minutes. Add salt and pepper. De-glaze the pan with the champagne and let reduce to a third. Add the whipping cream and reduce to desired thickness. Feel through the crabmeat and remove any remaining shells that may be present. Add the crabmeat and the remaining green onions to the sauce. Taste for seasoning and adjust accordingly.

Place the soft shell crabs over your favorite type of pasta and finish with the champagne sauce. Garnish with chopped parsley and/or sliced green onion. Feeds about 4 to 5 people.

Enjoy!!