METHOD:

Procedure:

Salad

1. Cut the rind off the grapefruit & tangerines then segment the fruit.
2. Clean the watercress and place in a large mixing bowl along with the fruit segments.
3. Just before you are ready to serve add the lemon oil, season with salt and ground white pepper, and combine thoroughly.

 

Soft shell Crabs

1. Combine the cornmeal and the AP Flour.
2. In a heavy bottomed sauté pan put 4 oz of the canola oil and place over medium-high heat.
3. Season the soft shell crabs with salt and ground white pepper.
4. Dredge the soft shell crabs in the corn meal and flour mixture until well coated.
5. Sauté the crabs until golden brown on both sides.
6. Place one quarter of the salad in the center of the plate then lay one crab on top, finish plating remainder of salad and crabs.
7. Sprinkle the chopped chives over the top and using a citrus zester grate some of the lime zest over the crab and salad.

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