Soft-shell crab with succotash and sauce gribiche Recipe - Los Angeles Times

Ingredients

• 1 egg yolk
• 1 tablespoon Dijon mustard
• 1 tablespoon rice vinegar
• 1 cup rice bran oil or vegetable oil
• 2 hard-cooked eggs, chopped
• 1 teaspoon capers, chopped
• 1/2 teaspoon chopped anchovies
• 1/2 teaspoon chopped parsley
• 1/2 teaspoon chopped tarragon
• 1/4 teaspoon salt
• 1/2 cup shelled English peas
• 1/2 cup shelled fresh garbanzo beans
• 1/3 cup shelled fava beans
• 8 small soft-shell crabs (trimmed and gilled)
• Salt to taste
• Cayenne pepper to taste
• 1/3 cup buttermilk
• 1/2 cup instant Cream of Wheat
• 1/4 cup canola oil, divided
• 1/2 cup butter
• Freshly ground black pepper
• Sauce gribiche