10 soft-shell Absecon Bay crabs
Corn flour to coat
Oil for frying
In a deep fryer or pot, heat the oil to 350 degrees.
Pat soft shells dry and dust with flour. Dip into beer batter to coat, then slip carefully into the hot oil.
Fry in batches turning over frequently, until deep golden and cooked through, about three to four minutes each. Transfer to a paper towel-lined baking sheet and keep warm in oven. Reheat oil to 350 degrees between batches.
Divide the succotash among 10 warm plates and arrange one corn and crab fritter atop each plate. Place one soft shell crab on each plate and drizzle with remoulade and scallion oil. Garnish on top with the frisee salad.
2/3 cup fresh Jersey corn kernels
2/3 cup yellow corn meal
3 tablespoons all-purpose flour
1/4 teaspoon sea salt
1/8 teaspoon baking soda
1 tablespoon sugar
1/2 cup milk
1 large egg
1 jalapeno pepper, diced
1 bunch chives chopped
1 pound fresh lump blue crab, preferably from New Jersey
Combine dry ingredients and mix well. Combine milk and egg and whip together. Combine both mixes, do not over mix.
Add corn, pepper and chive, being careful not to over mix. Scoop out fritters and add two pieces of crab to each fritter.
Fry at 325 degrees. Cover to keep warm, and serve as soon as possible.
2 heads frisee
2 tablespoons bacon
2 tablespoons bacon fat
2 tablespoons white balsamic vinegar
Sea salt and white pepper to taste
Wash and dry frisee, then tear into bite-size pieces and put in a bowl.
Whisk bacon fat and white balsamic together. Season with salt and pepper.
Dress frisee lightly with dressing and add bacon.
Boiling water, enough for blanching
1 pound fresh Jersey fava beans in the pod (yields about one cup shelled beans) '
3 ears Jersey corn
2 pints mixed Jersey heirloom tomatoes, cut in half
1 pound slab bacon, preferably Mosefund Farms Mangalitsa bacon
1 teaspoon white balsamic vinegar
1 teaspoon of fresh lemon juice
2 tablespoons butter
2 teaspoons olive oil
1 tablespoon chopped Italian parsley
1 tablespoon chopped chives
Sea salt & freshly ground white pepper, to taste
First, shell the beans from the pods.
In a large saucepan, bring water to a boil. Add salt depending on amount of water (It should be very salty, like seawater.)
In a bowl, combine ice and water to make ice water and set aside.
Add shelled beans to the boiling water and let cook about four minutes or until done, then remove from saucepan and immediately plunge into the ice water to halt cooking. Repeat the same process with the corn.
Let the beans cool, then peel the outer skin from each of them. Let the corn cool and cut the kernels from the cob.
Cube bacon, place into skillet and heat over medium heat until crisp. Drain bacon fat and save for dressing. Reserve some bacon for frisee salad.
Over medium heat in a skillet, melt together the butter and olive oil. Add peeled fava beans and saute about 2 minutes. Add corn, tomato and bacon. Heat until done to your preference.
2 12-ounce bottles beer, preferably Riverhorse Lager
4 cups all-purpose flour
2 teaspoon salt
1 teaspoon white pepper
1 tablespoon granulated onion
1 tablespoon granulated garlic
2 teaspoon baking powder
Mix dry ingredients together in a bowl. Stir in the beer and mix until well blended. Let stand at room temperature for 1 hour.
1 bunch scallions, green part only, sliced
1/4 cup canola oil
Salt and white pepper
Blanch scallions in a small pot of boiling water, shock in bowl of ice water to cool.
Blend with oil in a blender or food processor. Season with salt and pepper, then strain.
3/4 cup mayonaise
1/4 cup celery, finely chopped
2 garlic cloves, finely chopped
1/2 cup scallion, finely chopped, white and green parts
2 tablespoons parsley, finely chopped
1 tablespoons horseradish, freshly grated
2 tablespoons French mustard
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
1 tablespoon prepared yellow mustard
1 tablespoon lemon juice
2 tablespoons Chaloula hot Sauce
2 teaspoons paprika
Directions: Whisk all ingredients together by hand or in a food processor and refrigerate.
By Chef Demetrios Haronis and Chef Al Hughes
FIN A Seafood Experience at the Tropicana Casino and Resort