Yellow Corn-Coated Softshell Crabs with Red-Chile Mustard Sauce Served on Watercress Recipe | Bobby

Ingredients

• 2 tablespoons olive oil
• 1 Spanish onion, finely chopped
• 1 tablespoon finely chopped garlic
• 2 tablespoons pasilla chile powder
• 3 tablespoons ancho chile powder
• 1/2 cup white wine
• 1 cup heavy cream
• 3 tablespoons whole grain mustard
• Salt and freshly ground pepper
• 2 cups all purpose flour
• 2 cups yellow cornmeal (course grind)
• 4 large eggs, lightly beaten
• 16 live softshell crabs, cleaned
• 1/2 cup olive oil
• 4 tablespoons unsalted butter
• 3 cups watercress
• 2 tablespoons balsamic vinegar