• Ingredients: 23
  • Serves: 4

Tomato polenta with tomato juice, unsalted butter, chilled, yellow cornmeal.

Ingredients

For the soft-shell crabs

  • 8 soft shell crabs, cleaned
  • 1 cup milk
  • flour for dusting
  • 2 tbsps. unsalted butter
  • 1 tbsp. olive oil

For the warm tomato-basil vinaigrette

  • 1 cup red pear or cherry tomatoes , halved
  • 1 cup yellow pear or cherry tomatoes , halved
  • 1/2 cup red beefsteak tomato cut in 1-inch dice
  • 1/2 cup yellow beefsteak tomato cut in 1-inch dice
  • 1 shallot minced
  • 1/4 cup fresh basil leaves, cut julienne
  • 1/3-1/2 cup extra virgin olive oil, to taste
  • 1/4 cup balsamic vinegar
  • 1 tsp. fresh lemon juice
  • salt and freshly ground black pepper, to taste

For the wilted spinach

Rice Fritters

Rice Fritters

  • 4 cups peeled jicama, cut into matchstick-size pcs.
  • 3 cups pea sprouts

Directions

  1. Step 1 In a small saucepan, bring 1/2 cup tomato juice to a boil. Lower heat and let simmer until tomato juice is reduced to 1/4 cup.

    For this step you will need

  2. Step 2 Lower heat to medium. Slowly add cornmeal, letting it slip through your fingers. Stir constantly with a wooden spoon, making sure that no lumps form.

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  3. Step 3 Stir until thick, but still runny and creamy, about 8 to 10 minutes. Cut 3 tablespoons butter into small pieces.

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  4. Step 4 Add bit by bit, stirring constantly. Season to taste with salt and freshly ground black pepper. Spoon immediately into 4 flat soup plates and drizzle warm reduced tomato juice over the top.

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Nutrition information

Calories 262 Carbohydrates 35 g (12%)
Fat 12 g (19%) Protein 4 g (7%)
Saturated Fat 7 g (37%) Sodium 13 mg (1%)
Polyunsaturated Fat 1 g Fiber 2 g (8%)
Monounsaturated Fat 3 g Cholesterol 31 mg (10%)