| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
|
Seafood |
8 |
Servings |
INGREDIENTS
| 4 |
|
Soft shell crabs; cleaned, cut in quarters |
| 1 |
c |
Chopped pecans |
| 3 |
tb |
Green onions |
| 1/2 |
c |
Absinthe liqueur |
| 1/2 |
c |
Brandy |
| 1 |
c |
Cream |
| 16 |
sl |
Tomato |
|
|
Flour; salt & pepper mixed to season |
| 6 |
oz |
Butter |
| 3 |
tb |
Parsley |
| 3 |
|
Egg yolks |
| 1 |
ds |
Cayenne pepper |
| 16 |
|
Toasted bread rounds |
INSTRUCTIONS
Have soft shell crabs cleaned, dry with paper towel and cut into 4 parts.
Toss crabs lightly with seasoned flour. In a heavy skillet, melt butter.
When very hot, place crabs, shell side down, in the pan. Reduce heat and
saut. crabs until brown; turn to other side and brown. Remove from pan onto
hot platter and keep warm.
To butter and drippings in skillet, add parsley and onions. Add liqueur
and brandy, simmer for 10 minutes. Have ready egg yolks beaten together
with cream. Add this to the liquid in the pan, being careful not to let the
liquid boil. Salt and pepper to taste. Grill tomato slice lightly in a
lightly buttered skillet or grill. To serve, place tomato slices on toasted
bread and top with 1/4 piece of crab. Spoon over liqueur sauce and sprinkle
with toasted, chopped pecans. Serves 8.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Society’s rejects have a special place in God’s heart”