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Louisiana Fried Soft Shell Crab
Date Added: Oct 23, 2010 Cajun & Creole Entrees
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
- 4 Cup(s) Corn Flour
- As Needed Salt & Pepper
- 6 Fluid ounce(s) Hot Sauce
- As Needed Beurre Blanc Sauce
Directions
- Season corn flour with salt and pepper
- Place crabs in hot sauce then dredge in corn flour
- Place crabs back into hot sauce then dredge again in corn flour
- Fry crabs in oil at 350 degrees for 4 - 5 minutes until golden brown
- Remove crabs from oil and place on a paper towel to drain excess oil
- Plate crab then top with Beurre Blanc sauce
- 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
- In a hot saute pan, add wine, lemon and garlic
- Let reduce by half
- Season with salt and pepper
- Add heavy cream
- Let come to a boil
- Remove pan from heat, add butter
- Stir and let melt
Beurre Blanc Sauce
Ingredients
Directions
