Pistou for Soft-Shell Crab

French pistou sauce is like a nut-free version of Italian pesto. This Southern take comes from chef Sean Brock, and it's served with his Crispy Soft-Shell Crab.

  • Servings: 4
Pistou for Soft-Shell Crab
Recipe continues below this recipe video

Source: The Martha Stewart Show, April 2011


  • 8 ounces fresh pea shoots
  • 1/2 clove garlic, sliced
  • 2 1/4 cups homemade or store-bought low-sodium vegetable stock
  • Pinch of xanthan gum
  • 1/4 cup extra-virgin olive oil
  • Coarse salt
  • Freshly ground white pepper


  1. Bring a large pot of water to a boil over high heat. Prepare an ice-water bath and set aside. Add pea shoots to boiling water and cook until crisp-tender, about 1 minute. Drain and transfer to ice-water bath to cool. Drain and pat dry, removing any excess water.

  2. Very finely chop pea shoots and transfer to the jar of a blender, along with garlic, vegetable stock, and xanthan gum; blend until smooth, about 2 minutes. With the motor running, slowly drizzle in olive oil. Season with salt and pepper. Strain through a fine-mesh sieve; serve.


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