Recipe by Chef Carlos Rubio, Catch 54
Photo by Grant L. Gursky
Ingredients
2 cups heirloom cherry tomatoes
2 ears of corn, grilled
1 small shallot, shaved
¼ cup English cucumber, shaved
Thyme
Parsley
Basil
Salt and pepper to taste
Brown sugar vinaigrette
¼ cup EVOO
¼ cup apple cider
¼ cup brown sugar
Instructions
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.