| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Sauces and, Soups & ste | 2 | Servings | |
INGREDIENTS
| For the Remoulade: | ||
| 1/2 | c | Mayonnaise |
| 2 | Scallions; chopped | |
| 2 | ts | Dijon mustard |
| 1 | ts | Capers; chopped |
| 1 | ts | Cornichons; chopped |
| 1/2 | ts | Fresh lemon juice |
| 1 | tb | Minced fresh herbs (parsley chives, tarragon) |
| 2 | tb | Vegetable oil |
| 4 | Soft shell crabs cleaned and soaked | |
| 1 | In milk for 1 hour | |
| Flour seasoned with salt and pepper | ||
| For | ||
| Dredging |
INSTRUCTIONS
Make remoulade: Combine all the ingredients well. In a large saucepan heat the oil over high heat until just smoking. Remove the crabs from the milk and coat with the flour, knocking off theexcess. Carefully add the crabs to the pan (they will splatter) and sautethem for 4 minutes a side or until they are golden and just cooked. Serveeach portion topped with some of the sauce. Yield: 2 servings. COOKING LIVE SHOW #CLE096 Posted to EAT-L Digest 15 Sep 96 Date: Mon, 16 Sep 1996 10:26:39 -0500 From: LD Goss <[email protected]>
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