Photography recipe
Fotografía Chef Signature Chef

Method.

Succotash: Sautee the corn in oil. Add tomatoes and sugar snaps, stir; sprinkle with the herbs, add the butter and lemon juice, adjust seasoning and set aside.

Dish: Sautee crabs till crispy. Finish with butter. Plate the succotash on the bottom of the plate. Cut the crabs in half and place them upwards over the succotash. Dot the plate with...

+

Method.

Succotash: Sautee the corn in oil. Add tomatoes and sugar snaps, stir; sprinkle with the herbs, add the butter and lemon juice, adjust seasoning and set aside.

Dish: Sautee crabs till crispy. Finish with butter. Plate the succotash on the bottom of the plate. Cut the crabs in half and place them upwards over the succotash. Dot the plate with the gelee and serve.

Gelee: Warm up juice; add ultra tex and whisk till incorporated. Adjust flavor with salt and honey. Cool down and store on a squeeze bottle.

 

-

Ingredients 4 persons
  • Gelee
  • 1 qt blood orange juice
  • fresh €“ passed through a chinois
  • 6 T ultra tex
  • Salt and honey to adjust taste
  • Succotash
  • 1 cup sweet corn kernels
  • 4 cherry tomatoes
  • halved
  • 4 sugar snap peas
  • blanched and halved
  • 1 T basil
  • chiffonade
  • 1 T chives
  • chopped
  • 1 t oil
  • 1 t butter
  • 1 t lemon juice
  • S+P to taste
  • Dish
  • Finished succotash
  • 2 soft shell crabs
  • Butter
  • oil
  • S+P to taste
  • 3 t gelee
Recipes. The Cook & Chef Institute