recipe courtesy of Chef John Livera, Executive Chef of The Montville Inn, Montville, New Jersey
- 12 fresh soft shell crabs, cleaned, with top shell removed
- 1 cup J. Lohr Estates Riverstone Chardonnay
- 1 pinch garlic powder
- 1 bunch fresh thyme, minced with stems removed
- 1 lemon
- 1 bunch fresh chives, minced
- 1/2 cup cream
- 1 ripe tomato, diced
- 1 lb butter
Preheat oven to 450°F. In medium saucepan on medium heat, reduce J. Lohr Estates Chardonnay by half. Turn heat to low and whisk in butter, creating a beurre blanc. Add some of the diced tomato, minced thyme, chives, a touch of garlic powder and the juice of half a lemon. Season with salt and pepper.
Lay cleaned soft shell crabs onto a cookie tray lined with aluminum foil, placing a dollop of butter atop each crab. Bake for 6 to 8 minutes in the preheated oven. Do not place crabs in oven until sauce is done.
Sweet Corn/Baby Carrot Hash:
- 12–18 fingerling potatoes
- 36 baby carrots, with tops
- 3 ears sweet corn
- 1/4 cup J. Lohr Estates Riverstone Chardonnay
Start as soon as the crabs are placed in the oven. Keeping all ingredients separate, slice fingerling potatoes into coins. Blanch baby carrots, shock in ice bath. Shave corn from ears. Heat a large sauté pan with 4 tablespoons olive oil until oil is smoking, then add fingerling potatoes. Cook until the potatoes brown on each side, then add the shaved corn. Toss together in the pan for about a minute and deglaze with 1/4 cup J. Lohr Estates Chardonnay. Add baby carrots, toss, season with salt and pepper, then turn heat off.
Lay out four plates, placing four equal amounts of hash in the center of each plate. Place three crabs on top of the hash, and spoon sauce over each crab. Enjoy with a glass of J. Lohr Estates Riverstone Chardonnay!