Soft Shell Crabs with Corn Relish, Field Greens and Roasted Red Pepper Sauce Recipe

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Soft Shell Crabs with Corn Relish, Field Greens and Roasted Red Pepper Sauce
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  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. Corn Relish:
  5. 2 ears corn, husked and silk removed
  6. 2 tablespoons olive oil
  7. 3 ounces asparagus, sliced into 1/2-inch pieces
  8. 4 ounces mushrooms, sliced
  9. 1/4 cup diced red pepper
  10. 1 small jalapeno, diced, without seeds
  11. 1 green onion, thinly sliced
  12. 2 tablespoons light brown sugar
  13. 3 tablespoons cider vinegar
  14. 1/2 tablespoon dry mustard
  15. Dash hot pepper sauce
  16. 1 teaspoon Worcestershire sauce
  17. 1/2 teaspoon salt
  18. Steam corn kernels until crisp-tender, about 3 to 5 minutes, set aside. Cut the kernels from the cob into a mixing bowl.
  19. 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.
  20. Yield: 6 servings
  21. Roasted Red Pepper Sauce:
  22. 1/2 cup roasted red pepper puree
  23. 4 shallots, diced
  24. 4 ounces cider vinegar
  25. 1/4 cup heavy cream
  26. 2 ounces lemon juice
  27. 8 ounces unsalted butter, cubed
  28. Salt, to taste
  29. 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.
  30. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2599.86 Kcal (10885 kJ)
Calories from fat 2096.4 Kcal
% Daily Value*
Total Fat 232.93g 358%
Cholesterol 29.52mg 10%
Sodium 4094.66mg 171%
Potassium 1107.43mg 24%
Total Carbs 107.24g 36%
Sugars 0.33g 1%
Dietary Fiber 6.61g 26%
Protein 31.17g 62%
Vitamin C 3.6mg 6%
Iron 217.4mg 1208%
Calcium 235.5mg 24%
Amount Per 100 g
Calories 208.97 Kcal (875 kJ)
Calories from fat 168.5 Kcal
% Daily Value*
Total Fat 18.72g 358%
Cholesterol 2.37mg 10%
Sodium 329.12mg 171%
Potassium 89.01mg 24%
Total Carbs 8.62g 36%
Sugars 0.03g 1%
Dietary Fiber 0.53g 26%
Protein 2.51g 62%
Vitamin C 0.3mg 6%
Iron 17.5mg 1208%
Calcium 18.9mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 70.6
  • 74

Good Points

  • saturated fat free,
  • low cholesterol,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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