Fried Softshell Crab, White Asparagus And Wild Sorrel with A
| Yield: | 1 servings |
| Categories: |
| 1 | bn | Wild ramps |
| Drizzle of olive oil | ||
| Salt | ||
| Freshly ground black pepper | ||
| 1 | Egg* | |
| 1 | tb | Dijon mustard |
| 1 | Lemon; juiced | |
| 1 | ts | Chopped garlic |
| Hot sauce; to taste | ||
| 1 | c | Vegetable oil |
| 4 | lg | Softshell crabs; cleaned |
| 1 | c | Flour |
| Creole seasoning | ||
| 1/2 | lb | Wild sorrel; cleaned |
| 1/2 | lb | Watercress; cleaned |
| 12 | Spears of fresh white asparagus; cooked until tender | |
| ; and chilled | ||
| 1 | tb | Finely chopped fresh parsley leaves |
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