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Etienne's Soft-Shell Crab with Red Chili Beurre Blanc

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Submitted by crip

YIELD

4 servings

PREP

15 min

COOK

20 min

READY

1 hrs

Ingredients

8 8
SMALL SMALL SOFT SHELL CRAB
soft shell *
79
79
CUP ML BREAD CRUMBS
79
79
CUP ML CORNMEAL
4 4
LARGE LARGE EGGS
beaten
4 6E+1
TABLESPOONS ML PEANUT OIL
2 3E+1
TABLESPOONS ML SHALLOTS
chopped
1 15
TABLESPOON ML GHEE (CLARIFIED BUTTER)
2 3E+1
TABLESPOONS ML LIME JUICE
2 3E+1
TABLESPOONS ML WHITE WINE
2 3E+1
TABLESPOONS ML VERMOUTH *
4 6E+1
TABLESPOONS ML HEAVY WHIPPING CREAM
12 346.8
OUNCES ML/G BUTTER
chilled, cut up
2 1E+1
TEASPOONS ML PARSLEY LEAVES
chopped

Directions

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 (combine sauce ingredients), garnished with parsley.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 252g (8.9 oz)
Amount per Serving
Calories 1043 84% from fat
 % Daily Value *
Total Fat 97g 150%
Saturated Fat 54g 268%
Trans Fat 0g
Cholesterol 426mg 142%
Sodium 779mg 32%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 6%
Sugars g
Protein 28g
Vitamin A 56% Vitamin C 6%
Calcium 17% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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