Sautéed Softshell Crab with Deconstructed Crab Robert Sauce

A delicious twist on a classic sauce. Sautéed Softshell Crab with Deconstructed Crab Robert Sauce features a classic Sauce Robert enhanced with Custom Culinary® Gold Label Crab Base and Marsala Sauce, paired with wilted spinach and sautéed soft shell crab.

Made with:

9664 - Custom Culinary Gold Label Marsala Sauce 9511 - Gold Label Crab Base

What You'll Need

Yield: 1 serving

1 ea.	Jumbo Softshell Crab
For dusting	Wondra
To taste	Maldon Sea Salt and Pepper
1 oz.	Olive Oil
1½ cup	Wilted Spinach
2½ oz.	Crab Robert Sauce Base (see sub-recipe)
½ oz.	Dijon Mustard

	*Crab Robert Sauce Base*
¼ cup	Minced Shallots
½ oz.	Olive Oil
1 cup	White Wine
2 ea.	Juice from Lemons
1 ea.	Custom Culinary^® Marsala Sauce (4 lb.)
To taste	Maldon and Pepper

PREPARATION

Carefully clean the softshell crab, removing mouth and gills.
Dust the softshell in Wondra^® and sauté over high heat until evenly cooked (approximately 3 minutes)
Place wilted spinach in the center of a large plate.
Carefully position the crab atop the spinach.
Drizzle the Crab Robert Sauce around the crab and dot with a small amount of Dijon mustard.

Crab Robert Sauce Base (sub-recipe)

In a small saucepot, sauté the shallots in olive oil until translucent.
Arrest the cooking with white wine and reduce by half.
Add lemon juice.
Add the Marsala Wine Sauce.
Add the Crab Base and stir until well incorporated.
Adjust seasoning with salt and pepper.
Simmer for approximately 10 minutes.
Hold for service.

CHEF'S TIP