J. Lohr | Soft Shell Crabs with Sweet Corn/Baby Carrot Hash
Savor Chef John Livera's culinary artistry: succulent soft shell crab drizzled with Chardonnay beurre blanc sauce, served atop a flavorful sweet corn and…
Keywords
- estates
- riverstone
- lohr
- chardonnay
- hash
- fingerling
- potatoes
- crabs
- baby
- sauce
- carrot
- sweet
- oven
- carrots
- ingredients
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Cooking tools:
- Saute pan
- Saucepan
- Baking sheet
- Aluminum foil
- Oven
- Stove
- Whisk
- Chef's knife
- Cutting board
- Pot
- Mixing bowl
- Slotted spoon
- Spoon
- Measuring cup
- Plate
Ingredients
- 1 cup J. Lohr Estates Riverstone Chardonnay
- 1 pinch garlic powder
- 1 bunch fresh thyme, minced with stems removed
- 1 lemon
- 1 bunch fresh chives, minced
- 1/2 cup cream
- 1 ripe tomato, diced
- 1 lb. butter
- 12–18 fingerling potatoes
- 36 baby carrots, with tops
- 3 ears sweet corn
- 1/4 cup J. Lohr Estates Riverstone Chardonnay
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