Melissa Grimes-Guy
Celebrating Maryland’s emblem of summer feasting, last year’s Talbot County Crab Cook-Off displayed an impressive line-up of ways to prepare the state’s succulent crustacean. Winning the contest with his Tempura Soft Shell Crabs with Blackberry Barbecue Sauce and Asian Pear-Daikon Slaw was renowned chef Michael Rork.
“Naturally, I felt proud that I won in competing against some top-notch chefs,” says Rork. “The pressure was on!”
According to Rork, his winning recipe is exceptional due to the “different textures and flavors” that you experience in tasting “the crispiness of the soft shell, the freshness of Asian pears, and the sweet-and-sour flavor of the blackberry barbecue sauce.”
If you’re interested in sampling the chef’s other seafood standouts, head to Rork’s Town Dock Restaurant in St. Michaels. For more information, visit www.town-dock.com.
Tempura Soft Shell Crabs with Blackberry Barbecue Sauce and Asian Pear-Daikon Slaw
Serves 4
8 jumbo soft-shell crabs, lungs removed
For the tempura*:
1 c. flour
1 egg
1 tsp. freshly ground black pepper
1/2 c. peanut oil
1/2 c. butter
Combine flour, egg, salt, and pepper with enough water to form a batter. Dip the crabs in the batter to coat. Combine the peanut oil and butter in a large skillet. When the oil is hot, add the crabs. Cook 3 minutes per side. Remove from pan.
* You many substitute 1 c. packaged tempura batter.
Blackberry Barbecue Sauce
1 1/4 c. blackberries
1/4 c. ketchup
1/4 c. honey
1/4 c. brown sugar
1/4 c. minced ginger
1/4 c. rice-wine vinegar
1 tsp. black pepper
1 tsp. hot sauce
1/4 tsp. Kosher or sea salt
Put all ingredients in a blender and blend until berries are combined. Pour into a saucepan. Heat to boiling, then reduce to a simmer and cook for about 45 minutes, or until reduced to about 1 1/3 cups.
Asian Pear-Daikon Slaw
2 Asian pears, cut into 1/4-inch julienne
1 Daikon radish, peeled and cut into 1/4-inch julienne
1/4 c. cilantro, chopped
1/2 c. English cucumber, cut into 1/4-inch julienne
1 c. rice vinegar
1/4 c. white balsamic vinegar
1/4 c. Mojito mix (or frozen daiquiri mix)
1 1/2 T. Splenda (or 1/2 c. sugar)
1/4 tsp. red pepper flakes
1/4 tsp. Kosher or sea salt
Combine all ingredients. Cover and chill for at least two hours.
To serve:
Place two soft-shell crabs on each plate. Place about 1/2 c. of the Asian slaw on the side of the plate. Drizzle the crabs with the sauce.
