Maryland Soft Shell Crabs in Corn Flour Tempura

Ingredients

SERVINGS: 4 Serving(s)

8 soft shell crabs
Tempura batter
Oil for frying

Tempura batter

1 cup corn flour
1 cup rice flour
1 cup corn starch
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons mustard powder
1 teaspoon turmeric
Soda water

Compressed lemon aioli

12 lemons, peeled and halved
1-½ cups granulated sugar
1-½ cups water
1-½ cups torn tarragon
1-2 cups mayonnaise

Butter braised radishes

8 radishes, cut to quarter size
¼ pound of unsalted butter

Foraged ramp oil

1 pound ramps, cleaned with tops cut off
2 cups of blended oil

Preparation

Clean crabs by removing face, lungs and saddle. Dip each in tempura batter, fry in oil until golden brown. Serve over compressed lemon aioli and butter-braised radishes, with foraged ramp oil.

Tempura batter: Mix together and add soda water until pancake batter consistency.

Compressed lemon aioli: Combine sugar, water and tarragon in a saucepan. Bring to a boil at medium heat, creating a tarragon simple syrup. Pour over sliced lemons and vac seal; rest for 30 minutes, Blend in Vitamix and strain. Mix with equal parts mayonnaise. Salt to taste.

Butter braised radishes: Place radishes and butter in vac bag with, seal and sous vide 45 mins-1 hour at 185ºF.

Foraged ramp oil: Combine ramps and oil and blend in Vitamix. Strain.

Ouro Wines Natural wine pairing: Lauverjat, “Sancerre Rose”
The Lauverjat family has been growing grapes in Sancerre for generations in the tiny village of Suryen- Vaux, France. Sustainably farmed, delicious and classic, Karine Lauverjat’s Sancerre rosé never fails to satisfy with its fresh wild strawberry flavor and crisp, backing acidity. A perfect aperitif for warmer weather, and fine partner for lighter fare.