Etienne's Soft-Shell Crab with Red Chili Beur
| Yield: | 4 Servings |
| Categories: | Cajun, Seafood |
| 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* |
| Garnish: Parsley | ||
| RED CHILE BEURRE BLANC | ||
| 2 | tb | Shallots, chopped |
| 1 | tb | Clarified butter |
| 2 | tb | Lime juice |
| 2 | tb | White wine |
| 2 | tb | Dry vermouth |
| 4 | tb | Heavy cream |
| 12 | oz | Chilled butter, Cut into small pieces |
| Salt and pepper to taste | ||
| 1 | tb | Red chile paste |
| 2 | ts | Parsley, chopped |
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