Recipes

Soft Shell Crab with Lemon Grits and Salad of Summer Greens

Photo by Andrea Behrends

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yields

4-6 servings

    Lemon Grits
  • 1 cup white grits
  • 2 cups heavy cream
  • 2 cups chicken stock or broth
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 lemon, zest only
  • Soft Shell Crab
  • 8 soft shell crabs, face, tail,
  • and gills removed and the crab pressed
  • ½ pound cold butter
  • Salad
  • 1 bunch (about 1 pound) dandelion greens,
  • cleaned and torn into 2 inch pieces
  • 4 sprigs fresh mint, leaves picked
  • ½ bunch fresh Italian flat leaf parsley, leaves picked
  • 1 shallot, julienned and rinsed in cold water
  • 1 lemon, juice only
  • Extra virgin olive oil, to taste
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
steps
  1. For lemon grits, combine cream and chicken stock in a pot and gently bring to a boil, then carefully whisk in grits.Continue cooking grits on low heat, stirring to prevent sticking and scorching. Once grits are cooked through, add lemon zest and then season to taste with salt and ground pepper.
  2. For soft shell crabs, cook crabs in batches, discarding butter after each batch is cooked and starting with fresh butter for the next batch. Heat 4 tablespoons butter until slightly brown over medium-high heat.
  3. Cook 2 crabs at a time in the pan, top side down first, sautéing in butter until shell is golden-red and crisp. Carefully flip and cook the bottom the same way. Each side should only take a couple of minutes.
  4. While crabs are cooking, toss dandelion greens, mint, parsley, and shallots in a bowl. Season with salt and black pepper, then toss in lemon juice and olive oil to coat.
  5. To plate, spoon hot grits in the bottom of a bowl or onto a plate. Place hot crabs on top of grits, slightly overlapping each other, with some of the grits still exposed. Top crabs with salad.
  • from Chef Matt Bolus of The 404 Kitchen, Nashville, Tennessee

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