Grilled or Sautéed Soft Shell Crab BLT on Peppered Brioche
Doris and Ed's, Highlands
(732) 872-1565
8 jumbo soft shell crabs, cleaned
Blended olive oil, for grilling
Flour, for dredging when sautéing
Salt and freshly ground black pepper
1½ cups basil mayonnaise (recipe follows)
4 thick slices of brioche, grilled or toasted (recipe follows)
24 arugula leaves, washed and dried
8 slices of beefsteak tomato
12 thin slices of pancetta, cooked and kept warm
4 sticks of rosemary, for garnish
If grilling: Brush the crabs lightly with a blended olive oil, salt and pepper
to taste.
If sautéing:
1. Season the crabs with salt and pepper, and dredge lightly in flour.
2. Cook the crabs for about three minutes per side over medium heat. When the
crabs are done, set aside and keep warm.
3. Place the toasted brioche in the center of a plate and cover generously with
the basil mayonnaise. Layer the arugula leaves, tomato slices and warm pancetta,
in that order, on top of the brioche. Top with the warm crabs and drizzle plate
and craps with additional basil mayonnaise, garnish with rosemary and serve with
shoestring potatoes or chips.
Basil mayonnaise:
2 egg yolks
2 tsp. warm water
1 cup basil leaves, medium packed
1½ cups blended oil
1 pinch salt and freshly ground black pepper
Place the egg yolks in a food processor and pulse in the water. Add the basil.
Turn on the processor and add the oil through the top feed. Add salt and pepper
to taste. If mayonnaise is too thick, add a little water. Place basil mayonnaise
in a squeeze bottle for use.
Peppered Brioche
8 tbsp. dry yeast
½ cup sugar
3 tsp. salt
2/3 cup warm water, 105-110F degrees
7 cups all-purpose flour
10 eggs, room temperature
2 lbs. unsalted butter, room temperature
1 tbsp. black butcher pepper
Mix the yeast, sugar and salt with warm water. Allow to stand for 15 minutes.
Add all flour and mix on low speed. Slowly add the eggs, one at a time, mixing
well and scraping down sides of bowl. Add the butter, one tablespoon at a time.
Add pepper, continue to beat for 5 minutes. Transfer mixer bowl ingredients into
a large stainless steel bowl. Cover with plastic wrap and let rise until doubles
in size (about 1½ hrs). Punch down, cover with plastic wrap and refrigerate
overnight. When ready to continue with preparation, pre-heat the oven to 375
degrees. Separate the dough into two large loaf pans and let rise again until it
is 3/4 of the way up the side of the pan (about 1½ hrs). Bake for 45 minutes.
