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Louisiana Fried Soft Shell Crab

Date Added: Oct 23, 2010 Cajun & Creole Entrees
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Prep Time

5 mins

Cook Time

8 mins

Ready In

13 mins

Serving

1

*to adjust serving size click on "serving box".

Description

Soft shell crabs double battered in Louisiana hot sauce and corn flour then fried and topped with a beurre blanc sauce.


Ingredients

  • 2  Each Soft Shell Crabs, large
  • 1
  • 4  Cup(s) Corn Flour
  • 2
  •  As Needed Salt & Pepper
  • 3
  • 6  Fluid ounce(s) Hot Sauce
  • 4
  •  As Needed Beurre Blanc Sauce
  • 5

Directions

    1. Season corn flour with salt and pepper
    2. Place crabs in hot sauce then dredge in corn flour
    3. Place crabs back into hot sauce then dredge again in corn flour
    4. Fry crabs in oil at 350 degrees for 4 - 5 minutes until golden brown
    5. Remove crabs from oil and place on a paper towel to drain excess oil
    6. Plate crab then top with Beurre Blanc sauce

    Beurre Blanc Sauce

    Ingredients

  • 3 Fluid ounce(s) White Wine
  • ¼ Each Lemon, juiced
  • 1/2 Ounce(s) Weight Garlic, minced
  • 1/2 Ounce(s) Weight Shallot, minced
  • 1 Pinch Salt
  • 1 Pinch Pepper
  • 1 Fluid ounce(s) Heavy Cream
  • 3 Ounce(s) Weight Butter
  • Directions

    1. In a hot saute pan, add wine, lemon and garlic
    2. Let reduce by half
    3. Season with salt and pepper
    4. Add heavy cream
    5. Let come to a boil
    6. Remove pan from heat, add butter
    7. Stir and let melt

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