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From @Italia Squisita

Venetian Soft-Shell Crab with Artichoke Sauce (Moeche e Castraure)

25 min · Serves 2

25 mintotal
15 minhands on
12steps
2servings

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Ingredients

For the artichoke sauce

  • 4 Sant’Erasmo artichokes (or small purple artichokes)
  • Organic corn germ oil
  • Salt, to taste
  • Fresh lemon juice, a few drops
  • Soy milk, a splash

For the moeche

  • 4 Venetian soft-shell crabs (moeche)
  • 4 fresh scampi, peeled and chopped
  • Batter (flour and cold water paste)
  • Coarse corn crumbs (polenta meal)
  • Oil, for deep frying

To assemble

    For plating

    • Crispy fried herbs
    • Lime spray (or fresh lime juice)

    Method

    For the artichoke sauce

    1. Extract the juice and essence from the fresh artichokes using a juicer.

    2. Pour the artichoke extract into a container and add corn germ oil, salt, and lemon juice.

    3. Emulsify the mixture using an immersion blender.

    4. Add a splash of soy milk to soften the sauce, blending until smooth and velvety.

    For the moeche

    1. Open each soft-shell crab carefully and stuff it with chopped fresh scampi.

    2. Close the crab and dip it into the batter to coat thoroughly.

    3. Coat only the soft top-shell side of the crab in the coarse corn crumbs.

    4. Fry the prepared crabs in hot oil in a deep fryer until crisp and fully cooked, 3–4 minutes.

      Then 3 min of waiting

    5. Drain on paper towels.

    To assemble

    1. Spoon a pool of the artichoke sauce onto the base of each plate.

    2. Place the crispy fried moeca on top of the sauce.

    3. Garnish with crispy fried herbs and finish with a spray of lime.

    For plating

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