Etienne's Soft-Shell Crab with Red Chili Beurre Blanc
Yield
4 servingsPrep
15 minCook
20 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | small |
soft shell crab
soft shell |
* |
| ⅓ | cup |
all-purpose flour
|
|
| ⅓ | cup |
bread crumbs
|
|
| ⅓ | cup |
Parmesan cheese
|
|
| ⅓ | cup |
cornmeal
|
|
| 4 | large |
eggs
beaten |
|
| 4 | tablespoons |
peanut oil
|
|
| 2 | tablespoons |
shallots
chopped |
|
| 1 | tablespoon |
ghee (clarified butter)
|
|
| 2 | tablespoons |
lime juice
|
|
| 2 | tablespoons |
white wine
|
|
| 2 | tablespoons |
vermouth
|
* |
| 4 | tablespoons |
heavy whipping cream
|
|
| 12 | ounces |
butter
chilled, cut up |
|
| 2 | teaspoons |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | small |
soft shell crab
soft shell |
* |
| 79 | ml |
all-purpose flour
|
|
| 79 | ml |
bread crumbs
|
|
| 79 | ml |
Parmesan cheese
|
|
| 79 | ml |
cornmeal
|
|
| 4 | large |
eggs
beaten |
|
| 6E+1 | ml |
peanut oil
|
|
| 3E+1 | ml |
shallots
chopped |
|
| 15 | ml |
ghee (clarified butter)
|
|
| 3E+1 | ml |
lime juice
|
|
| 3E+1 | ml |
white wine
|
|
| 3E+1 | ml |
vermouth
|
* |
| 6E+1 | ml |
heavy whipping cream
|
|
| 346.8 | ml/g |
butter
chilled, cut up |
|
| 1E+1 | 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.
