Barracks Street Fish House

Chef Jim Shirley
600 S. Barracks St., Pensacola, FL (850) 470-0003

Cashew Crusted Soft Shell Crabs, Thai Spiced Smoked Tomato Sauce,
Crab Stock

Cashew Crusted Soft Shell Crabs

Crab Stuffing:

• 4 fresh soft shelled crabs
• 1 cup cashews
• 1 Tbsp. each fresh garlic, chives, basil, oregano, parsley, cilantro
• 1 cup heavy cream
• 2 eggs
• 1/4 cup bread crumbs
• 1/4 cup flour
• Pinch cayenne pepper
• Pinch of salt
• Pinch of pepper
• 4 Tbsp. olive oil

Mince cashew nuts. Mix nuts and herbs in bowl with flour and breadcrumbs. Clean soft shell crabs. Dredge crabs through egg wash made with cream and eggs, then through flour. Season with salt, pepper, and cayenne, then through wash again, and into cashew crust. Saute in hot oil until crisp.
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Thai Spiked Smoked Tomato Sauce

• 6 smoked tomatoes
• 1 tsp. chopped garlic
• 1 tsp. chopped ginger
• 1 Thai pepper
• 1/4 cup sherry
• 2 cups crab stock
• 1 Tbsp. soy sauce
• Pinch of miso
• 1 tsp. sesame oil
• Sprig of lemon grass

Smoke and peel tomatoes. Saute garlic and ginger in sesame oil for one minute. Puree tomatoes and add to pan along with remaining ingredients. Reduce to 1 cup.
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Crab Stock

• 4 blue crabs
• 1 onion, quartered
• 1 carrot
• 3 stalks celery
• 4 Portobello mushrooms stems, diced
• 4 cloves garlic
• 1 qt. cold water
• Sprig of mint
• 4 black peppercorns

Place all ingredients into a pot for an hour at medium heat. Strain out solids and reduce to 1 cup.

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