Fried Soft Shell Crabs with Roasted Root Vegetables

INGREDIENTS: Roasted Root Vegetables
Vegetable Non-Stick Spray
1 pound assorted colored potatoes (purple, red, yellow), unpeeled, scrubbed, cut into 1-inch pieces
1 pound carrots, peeled, cut into 1-inch pieces
1 pound butternut squash, peeled, cut into 1-inch pieces
2 onions, cut into 1-inch pieces
2 leeks (white and pale green parts only), cut into 1-inch-thick rounds
1/2 cup olive oil
10 garlic cloves, peeled
Salt and Pepper

INGREDIENTS: Pan Fried Soft Shell Crabs
Fresh Soft Shell Crab – cleaned and rinsed
1 cup milk
2 Tbsp. Flour per Crab
salt & Pepper to taste
½ cup light olive oil

INGREDIENTS: Sage Butter Sauce
4 tablespoons unsalted butter, cut into 4 pieces
1 small shallot, minced (about 2 tablespoons)
2 teaspoons minced fresh sage leaves
1 teaspoon fresh lemon juice from 1 lemon
1/8 teaspoon table salt

STEPS:
Root Vegetables: Spray flat baking dish with non-stick spray. Peel and cut root vegetables as directed and mix. Toss in olive oil. Bake at 400 degrees in center of oven. Stir vegetables periodically. When fork pierces the vegetables easily, remove from oven.

Crabs: Place crabs in milk for 2 minutes. Lightly dredge crabs in flour and salt and pepper. Fry crabs on one side in olive oil for 3 minutes or until crabs are lightly brown on the bottom, turn one time and cook crabs for another 2 minutes or until lightly brown. Remove from pan and let drain on paper towel.

For the Sauce: Melt butter in 12-inch skillet over medium-high heat, swirling occasionally, until butter is browned and releases nutty aroma, about 1 1/2 minutes. Off heat, add shallot and sage, stirring until shallot is fragrant, about 1 minute. Stir in lemon juice and salt; cover to keep warm.

Assemble and Serve: Spoon roasted vegetables on plate, top with pan fried crab and spoon sage butter sauce over top, serve immediately.

The Mary C. O’Keefe Cultural Arts Center
1600 Government Street
Ocean Springs, MS 39564
228-818-2878
www.themaryc.org
www.themaryc.org/Tickets/ Index.html

The Mary C. O'Keefe Cultural Center is the keystone of the public arts community in Ocean Springs. Located in the historic Ocean Springs Public School Building on Government Street, the Center provides a diverse set of programs and facilities for the arts.
It is open Tuesday – Saturday 10a.m. to 9:00 p.m.
It offers art classes, theatric performances and culinary arts cooking classes.  

SPECIAL EVENT:
The 34th Annual Peter Anderson Arts & Crafts Festival is Saturday, November 3rd from 9 a.m. to 5 p.m. and Sunday, November 4th from 9 a.m. to 4 p.m. throughout downtown Ocean Springs.