Soft Shell Crabs with Corn Relish, Field Greens and Roasted Red Pepper Sauce

Ingredients

• 3 ounces asparagus sliced into 1/2-inch pieces
• 0.3 teaspoon pepper black freshly ground
• 3 tablespoons cider vinegar 
• 4 ounces cider vinegar 
• 1 cup club soda 
• 2 ounces cornstarch 
• 0.5 tablespoon mustard dry
• 2  ears corn husked
• 4  egg whites beaten
• 8 ounces flour all-purpose
• 1  green onion thinly sliced
• 2 cups field greens mixed for garnish
• 0.3 teaspoon fennel powder 
• 0.3 cup heavy cream 
• 1 small jalapeño diced , without seeds
• 2 ounces juice of lemon 
• 2 tablespoons brown sugar light
• 4 ounces mushrooms sliced
• 2 tablespoons olive oil 
• 1 quart vegetable oil; peanut oil preferred 
• 1 Dash pepper sauce hot
• 8 small shell crabs soft cleaned
• 0.3 cup bell pepper diced red
• 0.5 cup roasted pepper puree red
• 0.5 teaspoon salt 
• 4 servings salt to taste
• 4  shallots diced
• 8 ounces butter unsalted cubed
• 1 teaspoon worcestershire sauce 

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• whisk
• mixing bowl

Directions

1. In a deep saucepan, heat peanut oil to 350 degrees F.
2. In a large bowl, whisk together flour, cornstarch, pepper, fennel and salt.
3. Whisk in club soda and egg whites to form a smooth batter. Dip soft shell crabs in batter and fry in batches until golden brown, about 4 minutes per batch.
4. Drain on paper towels.
5. Serve crabs with Corn Relish.
6. Drizzle with Roasted Red Pepper Sauce and garnish with a pile of greens.
7. Steam corn kernels until crisp-tender, about 3 to 5 minutes, set aside.
8. Cut the kernels from the cob into a mixing bowl.
9. In a large skillet, heat olive oil over medium-high heat.
10. Add asparagus and mushrooms, cook until mushrooms give off their liquid and start to brown, about 3 to 5 minutes.
11. Add red pepper, jalapeno and green onion. Cook just until scallions wilt, about 2 minutes.
12. Add remaining ingredients, bring to a boil. Stir in corn mixture and cook until corn is heated through.
13. Combine pepper puree, shallots, and vinegar in a non-reactive saucepan. Bring to a simmer and simmer until shallots are tender.
14. Add cream and stir to combine.
15. Add lemon juice and whisk in butter, 1 piece at a time, until sauce is smooth and thickened. Season with salt, to taste.