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

* Exported from MasterCook *

ETIENNE'S SOFT-SHELL CRAB WITH RED CHILI BEURRE BLANC

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cajun Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

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, garnished with
parsley.
RED CHILE BEURRE BLANC: Saute shallots in 1 tablespoon clarified butter in
a saucepot and add lime juice, wine and vermouth. Reduce to about 1-1/2
teaspoons. Add heavy cream and reduce again. Set aside and, while beating
at the same time with a wire whip, immediately add the butter in small
pieces. As the butter melts and creams the mixture, continue adding it
until all is absorbed. Season with salt, pepper and red chile paste.
Garnish with parsley.
*To make clarified butter, melt 1 stick of unsalted butter in a saucepan
over low heat. After butter has completely melted, the solids will settle
to the bottom. Skim off any foam on top and carefully pour off the golden
liquid on top of the solids. Discard foam.



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