Soft Shell Crab with Vegetable Fricassee
Chef Stephen P. Perkins C.C.C, Swan Terrace



Ingredients:

4 ea. Soft Shell Crabs

1 C Seasoned Flour

2 C Oil for frying

2 T Butter

1 T Shallots-minced

1/8 C Lima beans

1/4 C Fresh sweet corn off cob

6 ea Baby Carrots - 1/4 in. bias cut

12 ea Asparagus - 1/4 in bias cut

1 ea Tomato-peeled and diced

1T Chives-minced

1/2 C Chicken stock


Preparation:

Saute the shallots in butter without color. Add the lima beans, black
eyed peas and corn. Add stock and bring to a boil. Cook for 10
minutes. Add the baby carrots and asparagus and cook for 5 min. Add
tomato and chives. Season to taste, reserve warm.

Place oil in a deep saute pan heat on medium for 5 minutes.

Dredge the crabs in the seasoned flour and place into the hot oil,
cook three minutes per side.

Place crabs on top of vegetables and serve