| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs, Grains |
Cajun |
Cajun, Seafood |
4 |
Servings |
INGREDIENTS
| 8 |
sm |
Crab, soft shell |
| 1/3 |
c |
Flour |
|
|
Salt and pepper to taste |
| 1/3 |
c |
White-bread crumbs |
| 1/3 |
c |
Parmesan cheese |
| 1/3 |
c |
White cornmeal |
| 4 |
|
Eggs, beaten |
| 4 |
tb |
Peanut oil |
| 4 |
tb |
Clarified butter* |
|
|
Garnish: Parsley |
| 2 |
tb |
Shallots, chopped |
| 1 |
tb |
Clarified butter |
| 2 |
tb |
Lime juice |
| 2 |
tb |
White wine |
| 2 |
tb |
Dry vermouth |
| 4 |
tb |
Heavy cream |
| 12 |
oz |
Chilled butter, Cut into small pieces |
|
|
Salt and pepper to taste |
| 1 |
tb |
Red chile paste |
| 2 |
ts |
Parsley, chopped |
INSTRUCTIONS
RED CHILE BEURRE BLANC
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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