SERVE UP SOME TASTY SEA FARE IN THE MOST UNIQUE WAY WITH EXECUTIVE CHEF SANTIAGO GOMEZ’S DOBLADITA “SHOTS.”
Dobladitas
DE JAIBA
3 Dobladitas per Serving, Serves 2
CRAB
• 6 Soft-shell blue crabs
• 2 Eggs
• 7 oz. Flour
• 9 oz. Panko Bread Crumbs
• Salt to taste
• 6 Tequila glasses
JALAPEÑO SAUCE
• 15 Jalapeños
• 3/4 cup + 2 tbsp. Olive oil
• 2 tbsp. White vinegar
• 1/2 Onion
• 1 Garlic clove
• Salt to Taste
PREPARATION:
Cut the jalapeños lengthwise and remove the seeds. Place the jalapeños, onion, garlic clove and white vinegar in a blender to combine. Slowly emulsify by adding olive oil to the blended mixture and season with salt to taste; set aside. Cut each crab down the middle and set aside. Place flour in a bowl. Lightly whisk eggs in one bowl and place Panko breadcrumbs in another bowl. Season the crab lightly with salt. Place it in the flour, egg and then the Panko. Fry in the olive oil. Repeat steps for each crab. Warm flour or corn tortillas. Pour a bit of the sauce in the bottom of 6 tequila glasses. Wrap the fried crab in a tortilla to form a taco; repeat six times. Place each dobladita in a tequila glass and serve.
By Exectuive Chef Santiago Gomez,
Cantina La Veinte @SOBEWFF
Tacos After Dark
Feb. 22, 2018, sobewff.org/tacos