Crispy Soft-Shell Crabs with Corn & Avocado
Crispy Soft-Shell Crabs with Corn & Avocado
serves 2
CRABS
4 soft-shell crabs*
½ cup AP flour
½ tsp cayenne, divided
extra virgin olive oil, for sautéing
kosher salt
*Ask your fishmonger for whole, live, cleaned soft-shell crabs and cook them within 48 hours for best results.
QUICK GUACAMOLE
2 avocados
1 clove garlic, finely grated on a microplane
¼ tsp chili powder
kosher salt
2 limes, outer “cheeks” cut off and reserved for garnish, remainder for use in guacamole
INGREDIENTS
2 ears freshest sweet corn, shucked, kernels cut from cob
1 jalapeno, seeds removed, very thinly sliced on a mandoline
¼ cup parsley leaves, finely chopped
flake salt
DIRECTIONS
Rinse crabs and pat them dry with absorbent paper. Set on a tray and season with kosher salt. Place flour and half the cayenne into a shallow bowl and stir together to combine. One at a time, press crabs into the flour, turning to coat both sides. Tap each crab as you’ve floured it to release any excess and set onto a plate.
Pour a thin slick of olive oil to coat a cast iron skillet, warmed over medium-high heat. Once the oil shimmers, turn heat to medium and place 2 crabs in to cook. Sear for 2 minutes on the first side, turn them over, and cook for another minute until browned and crispy at the edges. Transfer first batch to absorbent paper placed on a wire rack as you sear the second batch.
Halve avocados and discard pits. Scoop flesh into a bowl and coarsely mash with a fork. Add garlic, chili powder, lime juice, and salt to taste and stir to combine. Taste and adjust seasoning as needed.
Arrange elements on a platter in piles: the crabs, guacamole, corn kernels, and lime cheeks. Scatter with shaved jalapeno and parsley, lightly dust with remaining cayenne, and sprinkle all with flake salt.