4 servings
Many people think Patrick O’Connell of the Inn at Little Washington in Washington, Va., is the best chef in the country. I also appreciate the fact that he was one of the original 12 chefs who generously supported Chef’s Best, an annual dinner and auction for Food & Friends (a nonprofit group that delivers meals to the ill and their caregivers). He continues to do so; this year’s benefit is on June 26.
His version of soft shells bursts with flavor; the beans are a nice complement.
INGREDIENTS
DIRECTIONS
Preheat the oven to 400 degrees.
In a small bowl, combine the mayonnaise, lemon juice, 3 teaspoons of the Dijon-style mustard and the dry mustard, mixing until smooth.
Add salt and pepper to taste and set the sauce aside.
In a separate small bowl, combine the vinegar, the remaining 1 teaspoon of Dijon-style mustard, the lemon juice and the oil and salt and pepper to taste. Mix well and set the vinaigrette aside.
In a small pan over medium heat, add 2 tablespoons of the clarified butter and cook, swirling the butter in the pan until it is an even light brown. Set aside.
Place the flour in a shallow bowl and add salt and pepper to taste.
Dip both sides of the crabs in the seasoned flour and shake off any excess.
Heat a large ovenproof skillet over medium heat. Add the remaining 6 to 8 tablespoons of clarified butter and cook the crabs, top side down, for 1 to 2 minutes. Turn over the crabs, carefully drain the liquid from the pan and add the brown butter, hazelnuts, diced tomatoes and cilantro. Transfer the pan to the oven and bake for 2 minutes.
Meanwhile, bring a medium pot of salted water to a boil over medium-high heat. Add the beans and cook 4 to 5 minutes or until tender but still crisp. Drain and return to the pot. Toss the beans with the vinaigrette and divide among 4 serving plates. Place a crab on top of the beans and sprinkle with the lime juice. Drizzle the sauce over all and top with chives. Serve immediately.
(a) NOTES: To make clarified butter, melt unsalted butter over low heat without stirring. Let it sit for several minutes, then skim off the foam. Leave the milky residue at the bottom and use only the clear (clarified) butter on top.
To toast hazelnuts, spread them on a baking sheet and place them in a 350-degree oven, shaking the pan occasionally, for 8 to 10 minutes.
Watch carefully because the nuts can burn quickly.
Per serving: 413 calories, 8g protein, 13g carbohydrates, 38g fat, 46mg cholesterol, 10g saturated fat, 303mg sodium, 3g dietary fiber
