Etiennes Soft Shell Crab With Red Chili Beurre Blanc

Serving Size : 4
Ingredients

for prepare Etiennes Soft Shell Crab With Red Chili Beurre Blanc

:

Amount	Measure	Ingredient - Preparation Method
8	small	crab - soft shell
1/3	cup	flour
salt and pepper to taste etiennes soft shell crab with red chili beurre blanc
1/3	cup	white-bread crumbs
1/3	cup	parmesan cheese
1/3	cup	white cornmeal
4		eggs - beaten
4	tablespoons	peanut oil
4	tablespoons	clarified butter*
garnish: parsley red chile beurre blanc etiennes soft shell crab with red chili beurre blanc
2	tablespoons	shallots - chopped
1	tablespoon	clarified butter
2	tablespoons	lime juice
2	tablespoons	white wine
2	tablespoons	dry vermouth
4	tablespoons	heavy cream
12	ounces	chilled butter - cut into small
piece salt and pepper to taste etiennes soft shell crab with red chili beurre blanc
1	tablespoon	red chile paste
2	teaspoons	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: Sautй 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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