2 soft shell crabs
2 cups of flour (seasoned)
2 tbsp. oil or butter
2-4 cups rice (one to one ratio in rice cooker seasoned to taste)

Jalapeno Citrus Vinaigrette:

3 cups olive oil
1/2 cup + 2 tbsp. sesame oil
2 cups honey
1-2 cup jalapeno (puree)
2 cups lime juice
1/4 cup apple cider vinegar
2 1/2 oz ginger (or to taste)
1/4 cup Guldens mustard
1 tbsp. Kosher salt
1 1/2 tsp. ground pepper
1/2 red bell pepper (fine chop)
1/4 cup cilantro (rough chop)

Dredge the soft shell crabs in seasoned flour then heat oil in sauté pan. Once oil is hot add crabs to pan and cook about one to two minutes on each side or until crab is done. (Should have a nice light crispy crust on outer part of crab.)

Vinaigrette:

Warm honey (approximately 120°F) - place ginger, vinegar, & jalapenos in robot coupe (food processor) and process into a smooth consistency. (2) Combine lime juice, ginger mixture, mustard, salt and pepper in plastic container.

Mix for 45 seconds with hand mixer. Add honey while hand mixer is running.

Slowly add olive oil and sesame oils while hand mixer is running. Combine red peppers and cilantro and pulse two times only (cilantro should not be processed too fine). Stir with rubber spatula.

Divide into 6th pans and place in cooler (allow to cool before serving)

Submitted by: Zachary Wengert