*  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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