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Grilled Soft Shell Crab with Squash Blossom Potato Purée
Pair with: Jordan Chardonnay
Soft shell crabs are one of America’s finest gifts to the culinary universe. Blue Soft Shell Crabs arrive at the winery door as fresh as the day they were lifted from the Chesapeake Bay. Ask your fishmonger where to find them in your area. Grilling showcases the crab’s complex sweetness and pairs perfectly with a summery potato purée and our Jordan Chardonnay.
For the potato purée
Cover potatoes with cool water and place over medium-high heat; bring to a boil, then reduce to a simmer and cook until russets are easily pierced with a knife. Drain and reserve.
Bring 2 sticks of the butter, Jordan Olive Oil and heavy cream to a simmer in a small saucepan over medium heat, stirring frequently. Remove from heat.
Peel potatoes and process through a ricer or food mill into a saucepan. Warm the purée over medium heat, gently stirring until dry. Fold in cream mixture until well blended. Season with salt and white pepper to taste. Cover and keep warm.
For the soft shell crabs
Preheat a sauté pan to medium-high. Melt the remaining stick of butter. Add shallots, Old Bay and thyme. Cook until the mixture is lightly browned, add orange juice, then remove from heat.
Preheat the grill to medium-high. Pat the crabs dry, and place on the grill. Baste with the brown butter until they are firm to the touch and have a “summer” char to them, 8-10 minutes.
To serve, gently fold squash blossoms into the potato purée. Place a portion of potatoes on each place, and top with two grilled crabs.