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Big Chop Rock House Presents: Big Rock Soft Shell Crab

Published  July 21, 2015 8:29am EDT
FOX 2 Detroit


Soft Shell Crab
Aleppo pepper honey seared, cabbage slaw, honey lime ginger sauce

3 each soft shell crabs
Washed and trimmed up

1/2 cup whole butter
5 tablespoons olive oil

Aleppo Seasoning
1 tablespoon Aleppo flake
2 tablespoon raw sugar
1 teaspoon sea salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
Season as needed

Nappa Cabbage
1 lemon juice
1/2 head nappa cabbage
1 red bell pepper julienne
3 each scallions
1/4 bunch cilantro leafs
1 tablespoon white vinegar

Method:
Shave nappa cabbage thin, julienne red pepper, pull leafs of cilantro, cut scallions on biases
Mix all ingredient toss and taste for seasoning

Honey Lime Ginger Sauce
3 tablespoons Big Rock honey
2 each Kaffir lime leafs
1 each lemon grass sliced thin
1 each red Thai chili
1 tbsp. light soy sauce

Method:
Wisk together
Spoon over soft shell crab pull crabs and reduce sauce by half

Radish Garnish
Slices of Fresh radish, cilantro plush, scallion tops
Method

1. Make slaw and chill
2. Sautee soft shell for 5 minutes in olive oil, turning over once, season with Aleppo seasoning, baste with whole butter
3. Finish by deglazing with, honey lime ginger sauce
4. Plate up. Garnish with scallions, crisp radish, cilantro salad