Creole Spiced Softshell Crab Tempura over Grilled Panzanella Salad

Serves 4
By Chef Lia

Ingredients for the Salad:

  • 1 each large red and yellow bell peppers, cut into 1 1/2-inch-wide strips
  • 1 each large zucchini and yellow summer squash, cut lengthwise into 1/3-inch-thick slicesv
  • 1 medium-size red onion, cut into 1/4-inch-thick rounds
  • 1 medium loaf of ciabatta, or French bread, some crust trimmed to expose bread, cut crosswise into 1-inch-thick slices
  • Extra-virgin olive oil
  • 1/2 # assorted heirloom tomatoes, cored, cut into 3/4-inch dice, juices reserved
  • 1/2 bunch chopped fresh Italian parsley
  • 1/4 cup coarsely chopped assorted fresh herbs (such as chives, dill, chervil, and tarragon)
  • 1 tablespoon drained capers

Ingredients for the Dressing:

  • 2 cloves garlic, minced
  • 1 large shallot, minced
  • 1/4 cup fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon grated lemon peel
  • 1/3 cup extra-virgin olive oil
  • Salt and pepper, to taste

Method:
Heat grill on medium heat. Brush both sides of bell peppers, squash, onion, and bread slices lightly with olive oil; sprinkle with salt and pepper. Grill vegetables until tender and brown, about 4 minutes per side for peppers and squash and 3 minutes per side for onion. Grill bread until browned and crisp, turning occasionally, about 4 minutes. Cool slightly. Rub bread with cut sides of garlic. Tear bread into 3/4-inch pieces; place in very large bowl. Cut grilled vegetables into 1-inch pieces; add to bread in bowl.

Heat grill on medium heat. Brush both sides of bell peppers, squash, onion, and bread slices lightly with olive oil; sprinkle with salt and pepper. Grill vegetables until tender and brown, about 4 minutes per side for peppers and squash and 3 minutes per side for onion. Grill bread until browned and crisp, turning occasionally, about 4 minutes. Cool slightly. Rub bread with cut sides of garlic. Tear bread into 3/4-inch pieces; place in very large bowl. Cut grilled vegetables into 1-inch pieces; add to bread in bowl.

Add dressing, tomatoes with juices, herbs, and capers to salad; toss. Let stand 20 minutes. Season with salt and pepper.

Ingredients for the Tempura Batter:

  • 1 cup flour
  • 1 cup cornstarch
  • 4 tbsp old bay seasoning
  • 3 tsp garlic powder
  • 3 tsp cayenne pepper
  • 2 tbsp paprika
  • 8 oz beer
  • 8 oz soda water

Method:
Mix all dry ingredients together until blended then add beer and water. Stir until blended well and set aside for 15 minutes.

Ingredients for the Softshell Crabs:

  • 8 jumbo-sized softshell crabs, gills and face removed, as well as the apron (flap located on underside of belly)
  • 2 cups cooking oil (or enough to fill your skillet with two inches of oil)

Method:
Clean the softshell crabs using kitchen shears, first cutting off the eyes and face, lifting up the top of the shell on either side of the face to cut out the gills, and then turning them over to remove the apron. Do not do so until you are ready to cook them right away to ensure maximum freshness. If you do not want to clean the crabs yourself you fish monger will clean them for you, but you should purchase them cleaned just before cooking to ensure maximum freshness.

Heat the oil in a large heavy-bottomed skillet on medium high heat. When the oil reaches 350 degrees dip the crabs in the tempura batter to coat well. Using tongs, carefully drop the crabs into the heated oil. TAKE CARE WHEN COOKING; THE FRESHER THE CRABS, THE MORE MOISTURE THEY WILL HAVE AND TEND TO POP!!! Cook the crabs in 2 batches, 4 at a time to ensure crispiness. Cook them for around 6 minutes or until the batter turns golden brown turning once. Repeat for second batch.

Serve immediately over panzanella salad.