Fried Soft Shell Crab with Cheddar Cheese Grits
Soft Shell Crab
4ea. Soft Shell Crabs
1ea. Budweiser
1T. Kosher Salt
1t. Fresh Black Pepper
2c. All Purpose Flour
1G. Canola Oil
1ea. Yellow Onion, Sliced 1⁄4 in.
METHOD: Preheat fryer oil to 360 degrees. Pour beer in a medium size mixing bowl. Add salt and pepper and whisk in flour. Whip vigorously to remove any lumps. The batter should fall from the whisk in ribbons. Adjust consistency with water or more flour. Test the flour with an onion ring for proper coating and seasoning. These are a great appetizer while you are waiting around for the rest of the meal.
Clean crabs by cutting of the eyes, gills, and tail. Season with salt and pepper and dip in batter making sure the crabs are covered evenly. Remove crabs from batter and let the excess drip for just a second and lay in oil. Fry until the crabs are golden brown. Allow crabs to drain on a wire rack and hold in a warm place.
Cheddar Grits
1c. Carolina Plantation Grits
4 1⁄2 c. Water
1⁄2 c. Cheddar Cheese
Salt and Pepper to taste
2T. Unsalted Butter
METHOD: Bring water, salt, and pepper to a boil and whisk in grits. Return to a simmer and cook until grits are tender. Stir in cheese and butter and check seasoning.
Pickle Sauce
1c. Mayo
2T. Chopped Gherkins or Pickles
1⁄4 c. Pickle Juice
1T. Dijon Mustard
2t. Franks Red Hot Sauce
Salt and Pepper to Taste
METHOD: Mix ingredients in bowl and season to taste and adjust consistency if necessary.