Soft-Shell Crabs with Basil-Almond Crust, Shaved Asparagus Salad, and Creole Dijonaise Sauce

Claire’s at the Depot, Warrenton, VA

The asparagus salad can be made right before soaking the crabs. Make the Dijonaise and basil-almond dust before cooking the crabs. Be sure to use farm-fresh eggs in the sauce, for they have the best color and taste.

— chef David Scales

Preparation time: 45 minutes
Cooking time: 15 minutes
Serves: 4
Download the recipe

For the asparagus salad

• 1 bunch asparagus
• 1 shallot, finely diced
• 2 tablespoons chives, finely diced
• 2 tablespoons citrus champagne vinegar
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste

1. Thinly slice asparagus, starting from the tip to halfway down the stalk.
2. Place in a bowl, add the other ingredients, and toss.
3. Let marinate for a half hour in the refrigerator.

For the crabs

• 2 cups buttermilk
• 2 tablespoons Old Bay seasoning
• 4 jumbo soft-shell crabs, cleaned
• 2 cups basil-almond dust (recipe below)
• 4 tablespoons clarified butter

1. Combine buttermilk and seasoning in a bowl. Add crabs to the mixture and marinate for 1 hour.
2. Preheat oven to 350 F. Heat an oven-safe saute pan large enough for all 4 crabs over medium-high heat and add clarified butter.
3. Take crabs out of the marinade and lightly shake off excess liquid. Coat crabs in basil-almond dust. Saute crabs topside-down. (Watch out for hot, splattering butter.)
4. Flip them over and move pan to oven. Finish cooking in the oven for about 3 minutes. Remove the crabs from the pan and place on a plate lined with a paper towel to remove excess cooking oil before plating.

For the basil-almond dust

• 1/4 cup basil, dried
• 1/4 cup almonds, sliced
• 13/4 cups flour
• 1 pinch salt

1. In a food processor, add almonds and dried basil and pulse to a fine dust.
2. Mix with flour and salt.

For the sauce

• 2 egg yolks
• 2 tablespoons water
• 1/2 pound clarified butter, warm
• 1 splash Tabasco
• 1 tablespoon lemon juice
• 1 teaspoon Creole mustard
• 1 pinch cayenne pepper
• Salt

1. Whip yolks and water over a double boiler with balloon whisk until yolks are at the “ribbon” stage.
2. Slowly emulsify warm clarified butter to and yolk mixture until incorporated.
3. Add Tabasco, juice, mustard, cayenne pepper, and salt to taste. Keep in a warm spot.

Assembling and serving

1. Using a slotted spoon, spread the asparagus salad across each plate diagonally, in a long 1-by-6-inch line.
2. On each plate, place a crab over the salad line.
3. Circle plate with the sauce.