Etienne's Soft-Shell Crab with Red Chili Beurre Blanc
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*...
Ingredients
- 8small crab, soft shell
- 1/3cup flour
- 1/3cup parmesan cheese
- 1/3cup white cornmeal
- 4eggs, beaten
- 4tbsp peanut oil
- 4tbsp clarified butter*
- 1tbsp clarified butter
Directions
- 1
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, beate
- 2
Mix together in a shallow dish the bread crumbs, cheese and cornmeal
- 3
Dip crabs into beaten eggs and coat with bread-crumb mixture
- 4
Pan-fry without overcrowding in a hot pan with oil-butter mix for approximately 4 to 5 minutes per side or until golden-brown
- 5
Serve with Red Chile Beurre Blanc, garnished with parsley
- 6
RED CHILE BEURRE BLANC: Saute shallots in 1 tablespoon clarified butter in a saucepot and add lime juice, wine and vermouth
- 7
Reduce to about 1-1/2 teaspoons
- 8
Add heavy cream and reduce again