Almond Crusted Soft-shell Crab, With A Fennel And Artichoke Salad With Roasted Almond Puree Recipe

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25 Ingredients

• 2 jumbo soft-shell crabs
• 1/2 Tbsp extra-virgin olive oil
• Almond Puree, recipe follows
• Cayenne pepper
• 2 Tbsps unsalted butter
• Salt and freshly ground black pepper
• 1 egg yolk
• 1 lemon
• 1 oz mixed micro greens
• 1 Tbsps sliced almonds
• 1/4 cup sliced almonds
• Almond Brown Butter Vinaigrette, recipe follows
• 1 blood orange
• 1 1/4 cups soda water, ice cold
• 1/4 small bulb fennel
• Salt and pepper
• Tempura Batter, recipe follows
• Kosher salt
• 2 Tbsps blood orange juice
• 1 tsp balsamic vinegar
• 1 small artichoke
• 2 Tbsps sliced almonds
• 1 cup rice flour
• 1/2 small carrot
• 1 pint chicken stock