Sautéed Softshell Crab with Deconstructed Crab Robert Sauce
A delicious twist on a classic sauce. Sautéed Softshell Crab with Deconstructed Crab Robert Sauce features a classic Sauce Robert enhanced with Custom Culinary® Gold Label Crab Base and Marsala Sauce, paired with wilted spinach and sautéed soft shell crab.
Ingreadient
| 1 ea. | Jumbo Softshell Crab |
| For dusting | Wondra |
| To taste | Maldon Sea Salt and Pepper |
| 1 oz. | Olive Oil |
| 1½ cup | Wilted Spinach |
| 2½ oz. | Crab Robert Sauce Base (see sub-recipe) |
| ½ oz. | Dijon Mustard |
Crab Robert Sauce Base
| ¼ cup | Minced Shallots |
| ½ oz. | Olive Oil |
| 1 cup | White Wine |
| 2 ea. | Juice from Lemons |
| 1 ea. | Custom Culinary® Marsala Sauce (4 lb.) |
| To taste | Maldon and Pepper |
Direction
- Carefully clean the softshell crab, removing mouth and gills.
- Dust the softshell in Wondra® and sauté over high heat until evenly cooked (approximately 3 minutes)
- Place wilted spinach in the center of a large plate.
- Carefully position the crab atop the spinach.
- Drizzle the Crab Robert Sauce around the crab and dot with a small amount of Dijon mustard.
- In a small saucepot, sauté the shallots in olive oil until translucent.
- Arrest the cooking with white wine and reduce by half.
- Add lemon juice.
- Add the Marsala Wine Sauce.
- Add the Crab Base and stir until well incorporated.
- Adjust seasoning with salt and pepper.
- Simmer for approximately 10 minutes.
- Hold for service.
Crab Robert Sauce Base (sub-recipe)
