Pan-Seared Soft Shell Crabs with Creamy Horseradish Sauce and Herb Polenta

Recipe Courtesy of Christine Corley

I wanted my signature dish to represent me and where I came from with a little twist! It's a delicate dish to prepare, and one of the hardest. One of my favorites. The coleslaw is a recipe from my Grandma Mary, she makes the most amazing food. I just added some extra ingredients. Of course, coming from the South I wanted to add polenta, aka, fancy grits.


For The Crabs

  • 2 soft shell crabs
  • flour
  • salt and pepper
  • pinch of cayenne pepper
  • 4 tablespoons clarified butter
  • 2 eggs

For The Creamy Horseradish Sauce

  • 1 tablespoon prepared horseradish
  • 1 teaspoon dijon mustard
  • 1 teaspoon coarse mustard
  • 1 tablespoon mayonnaise
  • 1 scallion, minced
  • 1 teaspoon lemon juice

For The Polenta

  • 1 cup polenta
  • 2 cups chicken stock
  • 1 tablespoon chopped parsley
  • 1 teaspoon chopped thyme
  • 2 tablespoons butter


To Make The Polenta

  1. In a pot, add two cups chicken stock and one cup polenta, cook for approximately 20 minutes.

  2. Stir in the herbs and a few tablespoons of butter.

To Make The Creamy Horseradish Sauce

  1. Mix prepared horseradish, dijon mustard, coarse mustard, mayonnaise, diced scallions, a few tablespoons of lemon juice, salt and pepper, all to taste.

To Make The Crabs

  1. Clean and prepare the soft shell crabs, pat dry.

  2. Dredge in flour, place in egg wash (2 eggs and 1 tablespoon of water), dredge in flour again, shake off excess.

  3. In a saucepan, melt the clarified butter and pan sear for about 2 minutes per side.

  4. Place on brown paper bags to drain.

  5. Plate the polenta, then the soft shell crabs. Serve creamy horseradish sauce on the side.

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Pan-Seared Soft Shell Crabs with Creamy Horseradish Sauce and Herb Polenta