0
(0)
CATEGORY CUISINE TAG YIELD
Asian Dujour03 1 servings

INGREDIENTS

1 lg Cleaned soft shell crab
3 oz Seasoned all purpose flour
1 5 ounces who butter
1/4 lb Assorted Asian green mix
1 lg Bulb fennel; cleaned and
; julienned
1 c Lobster stock
1 ts Tomato paste
1 pn Saffron
3 oz Seasoned rice wine vinegar
2 oz Pernod or Richard
6 oz Olive oil

INSTRUCTIONS

Clean soft shell crab by removing the gills and the eyes. Season 3 to 4
ounces of all purpose flour with salt and pepper to taste, remembering that
crab have a certain amount of salt. I also like to add cayenne pepper for
spice. Then, dredge the cleaned crab in flour, making sure to pat off all
excess. In a saucepan with 3 ounces of whole butter, cook crab on medium
heat until golden brown on both sides. Arrange Asian greens on a plate. In
a saucepan melt 2 ounces of butter. Add fennel, white wine, lobster stock,
tomato paste, and saffron. Cook uncovered until reduced to a glaze. Remove
fennel with a slotted spoon and place on the salad.
Make remaining liquid into a vinaigrette by adding vinegar and Pernod then
slowly whisk in olive oil. Drizzle vinaigrette on salad until dressed. Then
place hot, crisp crab on salad. Garnish with fried fennel tops.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus: All roads lead to tragedy – except one”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?