INGREDIENTS

INSTRUCTIONS

Dredge cleaned crabs in flour seasoned with salt and pepper. Mix
together in a shallow dish the bread crumbs, cheese and cornmeal. Dip
crabs into beaten eggs and coat with bread-crumb mixture. Pan-fry
without overcrowding in a hot pan with oil-butter mix for
approximately 4 to 5 minutes per side or until golden-brown. Serve
with Red Chile Beurre Blanc, garnished with parsley. RED CHILE BEURRE
BLANC: Saute shallots in 1 tablespoon clarified butter in a saucepot
and add lime juice, wine and vermouth. Reduce to about 1-1/2
teaspoons. Add heavy cream and reduce again. Set aside and, while
beating at the same time with a wire whip, immediately add the butter
in small pieces.  As the butter melts and creams the mixture,  continue
adding it until all is absorbed. Season with salt, pepper  and red
chile paste. Garnish with parsley. *To make clarified butter,  melt 1
stick of unsalted butter in a saucepan over low heat. After  butter has
completely melted, the solids will settle to the bottom.  Skim off any
foam on top and carefully pour off the golden liquid on  top of the
solids. Discard foam.

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