RICHMOND, Va - Virginia This Morning favorite, Herman ‘Big Herm’ Baskerville, was back in the kitchen serving up some tasty Soft Shell Crab Tacos. This dish offers the best of Seafood with a Mexican Flair. The entrée features crispy, fried whole soft shell crabs and a tasty avocado salsa. For more information visit online at www.bighermskitchenrva.com.
For Crabs:
2-4 soft shell crabs
(eyes cut out, rinsed and drained)
1/2 cup flour
1/4 cup corn starch
1/4 corn meal
2 cups buttermilk
1 Tbls. salted butter
3 tsp. olive oil
For slaw:
1/4 cabbage (finley shredded)
1 tsp. sugar
1 tsp. salt
1 tsp. cidar vinegar
For Avocado Corn Salsa:
1 ripe alvacodo (diced)
2 tsp. lime juice
1 Tbls diced red onions
2 Tbls diced red peppers
3 Tbls corn
2 tsp chopped cilantro
Salt & pepper
For Chipotle Sauce:
1/2 cup sour cream
1/4 cup buttermilk
1 tsp sauce from chipotle peppers
1 tsp lime juice
Salt & pepper
2-4 corn or flour tortillas (warmed)
Directions:
Grab 3 friends each with a bowl and a drink.....
Crab bowl:
Heat butter and oil in a skillet
Mix all dry ingredients in a bowl
Dip crab in buttermilk
Then into dry flour mixture
Place crab top side up in skillet
Sautée 1 1/2 - 2 mins. on each side until golden brown
Place on top of alvacodo mixture
Slaw bowl:
Toss all ingredients in bowl
Place in the middle of the warm tortillas
Alvacodo bowl:
Mix all ingredients together
Place on top of slaw mixture
Chipotle Sauce bowl:
Mix all ingredients
Place on top of cooked crab
Garnish with cilantro
