Pan-Seared Soft Shell Crab and Sweet Corn Crepe

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How is Pan-Seared Soft Shell Crab and Sweet Corn Crepe

Pan-Seared Soft Shell Crab and Sweet Corn Crepe Tube. Duration : 5.17 Mins.

We had a good read. For the benefit of yourself. Be sure to read to the end. I want you to get good knowledge from Corn Pudding . Set in historic San Francisco, the original Michael Mina restaurant combines traditional French cooking techniques with California regional cuisine. Chef Jeremy Ravetz shows us a delicious seafood dish that can be prepared in full gourmet fashion or simplified to just tasty pan-fried soft shell crab. Tip: Household scissors will do, you don't need kitchen shears Tip: Ripe melons have a fragrant smell Tip: Oil is hot when shiny and translucent Trick: If you don't have a juicer, scrape corn off cob and cook it down Trick: Brush butter over the crepe so it doesn't dry out Trick: Freeze whole can of coconut milk to separate the fat Technique: To clean the crab, first snip off gills Technique: Then snip across the eyes and mouth Technique: Fill crepe and fold up like a burrito Technique: Putting salt on melon draws the juices out Pan-Seared Soft Shell Crab and Sweet Corn Crepe by Chef Jeremy Ravetz INGREDIENTS: 2-4 Soft Shell Crabs 1-2 tbsp. melted butter Vegetable or olive oil 1/4 cup baking flour or tapioca flour Crepes: 3.5 cups milk 9 eggs 1.5 cups flour 6 tbsp. butter melted Crepe Filling (Corn Pudding): 1 cup blanched corn on the cob 8 cups (2 quarts) corn juice Melon Relish: 1 cup diced galia melon 1 cup diced watermelon Diced mint Lobster Curry Sauce: 3 stalks lemon grass, sliced 5 shallots, peeled and sliced 7 garlic cloves, sliced 4 inches of fresh ginger, peeled and sliced 1/2 jalapeño, deseeded and sliced 3 tbsp. butter 2 cups lobster stock (store bought works fine ...

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