"Chesapeake Bay Soft-Shell Crab Sandwich"
This soft-shell crab sandwich is truly delicious! Each flavor supports and enhances to one another really well. To me, this is a luxurious comfort food: very beautiful, delicious, and comforting.
The recipe is from The French Laundry Cookbook by chef Thomas Keller. He has always inspired and his recipes never fail to impress me. The French Laundry Restaurant has won numerous awards. And this year (2012), he has received the S.Pellegrino lifetime achievement award. Truly one of the world's greatest chefs!
The recipe can be found in the french laundry cookbook. Here is the way I made this dish:
Make tomato confit:
Blanch tomatoes in salted water and peel the skin.
Drizzle with olive oil, salt, and pepper.
Then top each piece with a sprig of thyme.
Place in the oven 120 ํC for 2 hours, or until the tomatoes have partially dried but still have some juices.
cut brunoise (2-mm) to be ready for the sauce:
carrot, turnips, and leek greens.
The sauce
Clean the soft-shell crabs and pat dry with paper towels. Then saute the crabs in clarified butter until nicely brown.
Place the sauce, and carefully arrange brioche croutons, crabs, tomato confit, baby arugula, and fried capers.
Serve immediately!
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