Great Chef Patrick O'Connell

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• published: 15 Jun 2012
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Great Chef Patrick O'Connell and his Sautéed Soft Shell Crabs with Hazelnuts For more Great Chefs videos, recipes, and downloads visit http://www.greatchefs.com/ Visit us on facebook at https://www.facebook.com/pages/Great-Chefs/70216284754 Or on Twitter @greatchefs Sautéed Soft Shell Crabs with Hazelnuts Patrick O'Connell, Inn at Little Washington Washington VA Appetizer, Great Chefs of the East #4 Sauteed soft shell crabs are served with tarragon-dressed green beans and a mixture of tomato, hazelnuts, coriander, and lime. Chive stems and blossoms provide a pretty garnish. Serves 4 Mustard Sauce 1/4 cup mayonnaise, preferably homemade Juice of 1 lemon 1 tablespoon Dijon mustard 1/2 tablespoon dry mustard Salt and freshly ground pepper to taste Crabs 4 soft shell crabs, cleaned and dressed Seasoned flour for dredging 1/2 cup clarified butter 2 tablespoons brown butter (beurre noisette) 1 tomato, peeled, seeded, and diced 1/3 cup toasted hazelnut slivers 1 tablespoon chopped coriander Juice of 1 lime Garnish 8 ounces haricots verts or Blue Lake green beans, blanched 1 tablespoon vinaigrette dressing 1 tarragon leaf, minced 8 lime segments 2 coriander leaves, cut into narrow strips 1 tablespoon snipped chives 8 to 12 chive blossoms To prepare the sauce: Mix the mayonnaise, lemon juice, and mustards into a smooth sauce. Season to taste with salt and pepper and set aside. To prepare the crabs: Preheat the oven to 400 F. Dredge the crabs in the seasoned flour and shake off the excess. Heat the butter in an ovenproof saute pan or skillet over medium-high heat and add the crabs, top-side down. The butter should be hot enough to blister the crabs. Saute until golden brown, 1-1/2 to 2 minutes, then turn and saute on the other side until browned, another 1-1/2 minutes. Turn the crabs back over, drain the liquid, and add the brown butter, tomato, hazelnuts, and coriander. Place in the oven and cook 2 minutes. Remove from the oven and drizzle with lime juice. To serve: Dress the beans with vinaigrette and tarragon and arrange them in a radial design on the plates, Place a crab on the green beans on each plate. Garnish the plates with the tomato, hazelnuts, lime, and coriander. Drizzle with mustard sauce and sprinkle with snipped chives and chive blossoms.

Great Chef Patrick O'Connell

• Report rights infringement
• published: 15 Jun 2012
• views: 5345

Great Chef Patrick O'Connell and his Sautéed Soft Shell Crabs with Hazelnuts For more Great Chefs videos, recipes, and downloads visit http://www.greatchefs.com/ Visit us on facebook at https://www.facebook.com/pages/Great-Chefs/70216284754 Or on Twitter @greatchefs Sautéed Soft Shell Crabs with Hazelnuts Patrick O'Connell, Inn at Little Washington Washington VA Appetizer, Great Chefs of the East #4 Sauteed soft shell crabs are served with tarragon-dressed green beans and a mixture of tomato, hazelnuts, coriander, and lime. Chive stems and blossoms provide a pretty garnish. Serves 4 Mustard Sauce 1/4 cup mayonnaise, preferably homemade Juice of 1 lemon 1 tablespoon Dijon mustard 1/2 tablespoon dry mustard Salt and freshly ground pepper to taste Crabs 4 soft shell crabs, cleaned and dressed Seasoned flour for dredging 1/2 cup clarified butter 2 tablespoons brown butter (beurre noisette) 1 tomato, peeled, seeded, and diced 1/3 cup toasted hazelnut slivers 1 tablespoon chopped coriander Juice of 1 lime Garnish 8 ounces haricots verts or Blue Lake green beans, blanched 1 tablespoon vinaigrette dressing 1 tarragon leaf, minced 8 lime segments 2 coriander leaves, cut into narrow strips 1 tablespoon snipped chives 8 to 12 chive blossoms To prepare the sauce: Mix the mayonnaise, lemon juice, and mustards into a smooth sauce. Season to taste with salt and pepper and set aside. To prepare the crabs: Preheat the oven to 400 F. Dredge the crabs in the seasoned flour and shake off the excess. Heat the butter in an ovenproof saute pan or skillet over medium-high heat and add the crabs, top-side down. The butter should be hot enough to blister the crabs. Saute until golden brown, 1-1/2 to 2 minutes, then turn and saute on the other side until browned, another 1-1/2 minutes. Turn the crabs back over, drain the liquid, and add the brown butter, tomato, hazelnuts, and coriander. Place in the oven and cook 2 minutes. Remove from the oven and drizzle with lime juice. To serve: Dress the beans with vinaigrette and tarragon and arrange them in a radial design on the plates, Place a crab on the green beans on each plate. Garnish the plates with the tomato, hazelnuts, lime, and coriander. Drizzle with mustard sauce and sprinkle with snipped chives and chive blossoms.