Grilled Softshell Crabs
by Jhanaya Belle
After discovering her respect, and love for storytelling through multimedia, Jhanaya Belle became elated with how writers can deeply move their audience. The Brooklyn native and New School alumna is keen to add her contributions to the sphere of writing and storytelling, through journalist, radio/podcast host, and screenwriting. Continuously looking for new, and unheard narratives, Jhanaya spends her time researching and continuously hounds her crafts of storytelling through journalism, radio/podcast hosting, and screenwriting.
Source: CLEO TV / CLEO TV
Ingredients
- ½ pound Spanish chorizo, crumbled
- 2 tablespoons minced shallots
- 1 1-inch slice fresh ginger, peeled and finely grated
- 2 tablespoons fresh lemon juice
- 2 tablespoons sake
- ¼ cup heavy cream
- 4 ounces cold, unsalted butter
- Coarse salt and cayenne pepper to taste
- 4 jumbo soft-shell crabs, cleaned and rinsed
- 2 tablespoons olive oil
- Freshly ground white pepper to taste
- 8 Butter Lettuce Leaves
- 1 large scallion, thinly sliced
- 1 small bunch fresh cilantro leaves, chopped
- 1/3 cup Thai basil
- 2 tablespoons chopped fresh mint
- 1 red serrano chili, thinly sliced
- 4 wonton wrappers, cut into thin strips and fried crisp
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Instructions
Place the chorizo in a saucepan over medium heat. Cook until well caramelized, about 4-5 minutes. Add the shallots and continue to cook until the shallots start to caramelize, about 3 minutes. Add the ginger, lemon juice and sake to the pan. Cook until the liquid is reduced by half then add the heavy cream. Bring to a boil and reduce the cream by half, about 3 minutes and slowly swirl the cold butter into the pan removing from the heat to prevent the sauce from curdling. Season with salt and cayenne pepper. Set aside as you prepare the crab. Preheat the grill to medium-high heat. Brush the crabs with olive oil and season with salt and pepper. Grill three to four minutes on each side, until crisp and a deep reddish brown. To plate, place a grilled crab on top of two lettuce leaves. Pour a quarter of the sauce overtop the crab and garnish with the scallions, cilantro, Thai basil, mint, chilies and wonton strips. Continue with the remaining crabs and herbs.