Ingredients

• 1 quart peanut oil
• 8 ounces all-purpose flour
• 2 ounces cornstarch
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground fennel
• 1/2 teaspoon salt
• 1 cup club soda
• 4 egg whites, beaten until foamy
• 8 small soft shell crabs, cleaned
• Corn Relish, recipe follows
• Roasted Red Pepper Sauce, recipe follows
• 2 cups mixed field greens, for garnish
• 2 ears corn, husked and silk removed
• 2 tablespoons olive oil
• 3 ounces asparagus, sliced into 1/2-inch pieces
• 4 ounces mushrooms, sliced
• 1/4 cup diced red pepper
• 1 small jalapeno, diced, without seeds
• 1 green onion, thinly sliced
• 2 tablespoons light brown sugar
• 3 tablespoons cider vinegar
• 1/2 tablespoon dry mustard
• Dash hot pepper sauce
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 cup roasted red pepper puree
• 4 shallots, diced
• 4 ounces cider vinegar
• 1/4 cup heavy cream
• 2 ounces lemon juice
• 8 ounces unsalted butter, cubed
• Salt, to taste

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Instructions

1. In a deep saucepan, heat peanut oil to 350 degrees F.
2. In a large bowl, whisk together flour, cornstarch, pepper, fennel and salt. Whisk in club soda and egg whites to form a smooth batter. Dip soft shell crabs in batter and fry in batches until golden brown, about 4 minutes per batch. Drain on paper towels.
3. Serve crabs with Corn Relish. Drizzle with Roasted Red Pepper Sauce and garnish with a pile of greens.
4. Steam corn kernels until crisp-tender, about 3 to 5 minutes, set aside. Cut the kernels from the cob into a mixing bowl.
5. In a large skillet, heat olive oil over medium-high heat. Add asparagus and mushrooms, cook until mushrooms give off their liquid and start to brown, about 3 to 5 minutes. Add red pepper, jalapeno and green onion. Cook just until scallions wilt, about 2 minutes. Add remaining ingredients, bring to a boil. Stir in corn mixture and cook until corn is heated through.
6. Combine pepper puree, shallots, and vinegar in a non-reactive saucepan. Bring to a simmer and simmer until shallots are tender. Add cream and stir to combine. Add lemon juice and whisk in butter, 1 piece at a time, until sauce is smooth and thickened. Season with salt, to taste.