Soft-Shell Crabs over Roasted Corn and Tomato Summer Salad with a Brown Sugar Vinaigrette

Recipe by Chef Carlos Rubio, Catch 54

Photo by Grant L. Gursky

2 cups heirloom cherry tomatoes
2 ears of corn, grilled
1 small shallot, shaved
¼ cup English cucumber, shaved
Salt and pepper to taste

Brown sugar vinaigrette
¼ cup EVOO
¼ cup apple cider
¼ cup brown sugar

Combine all ingredients in a bowl. Sprinkle tomato mixture; add salt and pepper.

For the soft shells
The soft-shell crab is lightly breaded (dipped in flour and well-seasoned with salt, pepper and SoDel Bay Spice) and flash-fried in a deep fryer at 350°. At home, this same preparation can be accomplished in a sauté pan coated with oil and preheated. The soft-shell crab will not be as crunchy, but it will be close and delicious.