Maybe you don’t like the rain, the heat, or you want to keep things a little on the low down when you head out for dinner. Mr. B’s checks all the boxes.
Few know about it, but one can pull into Solari’s garage right in the thick of things at 721 Iberville Street and duck right onto the always-in-demand restaurant through a secret (maybe not so secret anymore!) door from the garage, which will take you right past the kitchen to your awaiting table. This luxury will cost you $5 for three blissful hours of secure parking.
The Gumbo Ya Ya is legendary, the fried chicken a well-kept secret, the softshell crab with maque choux is a fleeting luxury, and the new Pear Cosmopolitan from the bar is just the way to kick things off.
However, if the thought of leaving your abode in this still blistering heat leaves you bereft, Chef Vincent Sciarrotta offers this stellar dish from his menu.
What to Drink
A 2022 Duckhorn Sauvignon Blanc has the acidity to cut through the richness of the crab and the Macque Choux while retaining a bright finish.
The Expert: Executive Chef Vincent Sciarrotta
Sciarrotta joined Mr. B’s in 1995 and worked under legendary chefs Gerard Maras and Michelle McRaney. He has led the kitchen since 2021.
Soft-Shell Crab with Maque Choux
4
servingsIngredients
4 Medium to large live soft-shell crabs
Vegetable or canola oil for frying
2 3/4 cups All-purpose flour
1/2 cup Corn flour
1/2 cup Cornstarch
1/4 cup Cornmeal
1 tsp Salt
3/4 tsp Granulated onion
3/4 tsp Granulated garlic
3/4 tsp Paprika
1/2 tsp Chili powder
1/2 tsp White Pepper
2 Large eggs
- Maque Choux
2 cups Heavy cream
2 tbsp Unsalted butter
1/2 Small onion, diced
1/2 Red bell pepper, diced
1/4 Green bell pepper, diced
Kernels from 3 ears of fresh corn
Kosher salt and freshly ground black pepper to taste
Directions
- While holding a crab in one hand and a pair of kitchen scissors in the other, cut off the eyes and mouth. Cut the apron off the underside of the crab. Pull the sides of the top shell up and cut off the gills. Puncture the water sack behind the eyes and squeeze to remove water.
- Heat enough oil to measure 4 inches deep in a tall, wide, heavy pot to 375°F.
- In a bowl, combine 3/4 cup all-purpose flour, corn flour, cornstarch, cornmeal and all seasonings.
- In a bowl, whisk together eggs with 1/2 cup of water. Place the remaining 2 cups flour in a shallow bowl. Dredge the crabs in flour, taking care to coat the legs. Dip the crabs in egg wash, letting excess drip off, then dredge in corn flour mixture, shaking off excess.
- Gently drop two crabs in oil, belly up. Place a ladle on the belly of each crab and let the crab rest on the bottom of the pan, resting the ladle handle against the side of the pan. Fry the crabs until golden, about 4 minutes, making sure oil returns to 375 degrees before adding more crabs. Drain the crabs on paper towels and serve over Maque Choux, belly up.
- Maque Choux
- In a medium saucepan simmer cream over moderately low heat until it is reduced by half, about 20 minutes.
- In a large skillet, melt butter over moderate heat. Add onion and bell peppers and cook, stirring occasionally, 3 minutes. Add corn and cook until tender, about 5 minutes. Add reduced cream and cook for 1 minute. Season with salt and pepper.
