Soft shell crab "Po Boy"!

Soft Shell Crab "Po Boy" with spicy Remoulade Sauce
Serves 4

Soft Shell Crab Sandwich

  • 4 soft shell crabs, cleaned
  • 1 cup flour, seasoned with salt and pepper
  • 1 cup buttermilk
  • 4 hamburger buns
  • 1 head romaine lettuce, cut in thin strips
  • Half-cup Remoulade sauce
  • 1 lemon, cut in quarters
  1. Bread crabs, dipping first in buttermilk and then in seasoned flour, and then fry till crispy.

  2. Make remoulade.

  3. Assemble by generously rubbing remoulade on both sides of bun, then adding cut up romaine and then the crab. Garnish with lemon wedge. Bon Appétit!
Remoulade Sauce

  • 1 quart mayo
  • Half-bunch scallions, washed and chopped
  • Half- bunch parsley, washed and chopped
  • Quarter-cup canned chopped tomatoes, strained of juice
  • 2 t. chili powder
  • 2 T capers, chopped
  • 1/4 t. cayenne
  • 2 t. Creole mustard
  • 1/3 cups lemon juice
  • 2 t.salt
  1. Combine ingredients.

Napa Valley Marriott Hotel & Spa
3425 Solano Ave.
Napa, CA 94558
Phone: 707-254-3360

About Brian Whitmer:

Brian has directed kitchens at four of the finest hotels in the Bay Area -- Campton Place in San Francisco, The Highlands Inn in Carmel, The Renaissance Lodge at Sonoma and now here at The Napa Valley Marriott and Spa.

Interwoven in a career rich with great experiences are triumphs Brian has enjoyed as Chef of fine restaurants. At Montrachet in New York City he earned the coveted 3-star rating from the New York Times and at Montrio, the restaurant he helped open in Monterey was awarded nationally, "Best Restaurant of the Year" by John Mariani for Esquire magazine.

Brian describes his cooking style as "robustly flavored, Mediterranean-inspired, wine country cuisine". Chef Brian is passionate about utilizing the "rich array of local artisan producers and the bounty of the seasons" to create a cuisine as classic as it is contemporary.

About Kansas Style BBQ:

This unique cooking blend comes straight from the kitchen of Chef Brian Whitmer, a widely acclaimed Chef who started his illustrious career in Kansas City, proceeding on to New York, San Francisco, Carme, and Monterery.

What sets Kansas City BBQ apart? Well first there is the sauce, which is both sweet and spicy, then the dry rub, which is full of secret spices, and then there are the pork ribs, which are the big, meaty variety called St. Louis, or spareribs.

Other Kansas City trademarks are Whitmer's sliced prime brisket 'nd his smoky barbeque baked beans, which are loaded with chunks of meat.

Chef Whitmer started his culinary journey as a teenager working the counter at Sammy's Barbeque in Kansas City, and while that was the last time he worked for a barbeque restaurant, his love for all things smoked and sauced has never stopped growing.

Chef Whitmer's authentic barbeque recipes at his Character's Bar and Grill are developed from both Kansas City recipes as well as some from his own family.

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