Soft Shell Crab Cakes

2 softshell crabs, cleaned

flour for dusting

canola oil

salt

pepper

Salt and pepper both sides of crabs, then dust with flour.Saute for about 3 minutes or until golden brown, then flip and cook for an additional 2 to 3 minutes.

5-6 stalks asparagus

5-6 more mushrooms, cleaned and halved

1 oz. whole unsalted butter

1 sprig of fresh thyme

Blanch asparagus in boiling salted water

Meanwhile sautŽ mushrooms in butter until almost fully cooked, add thyme and asapargus.

Season with salt and pepperDiscard thyme

For Polenta:

1 cup water

1 cup chicken stock or broth

1 half cup of white cornmeal

2oz. whole unsalted butter

flour for dusting

In a heavy bottom pot bring water and chicken stock to a boil.

While whisking add cornmeal.

Cook over low heat for 20-25 minutes or until smooth. (more hot water or stock may need to be added if polenta becomes too thick)

Season with salt and pepper, then stir in butter until incorporated.

Lay polenta on a flat cake pan and refrigerate until set.Cut rounds using a biscuit cutter, dust with flour and saute until golden brown on both sides.

For Parsley brown butter:

3 oz. Whole unsalted butter

1 Tbsp fresh chopped parsley

Melt butter in pan and continue cooking until it becomes brown in color. Remove from the heat, stir in parsley.