Etienne’s Soft-Shell Crab With Red Chili Beur

8 small crab, soft shell
1/3 cup flour
1 salt and pepper to taste
1/3 cup white-bread crumbs
1/3 cup parmesan cheese
1/3 cup white cornmeal
4 eggs, beaten
4 tablespoon peanut oil
4 tablespoon clarified butter*
1 garnish: parsley
—-RED CHILE BEURRE BLANC—-
2 tablespoon shallots, chopped
1 tablespoon clarified butter
2 tablespoon lime juice
2 tablespoon white wine
2 tablespoon dry vermouth
4 tablespoon heavy cream
12 oz chilled butter, cut into small piec; es
1 salt and pepper to taste
1 tablespoon red chile paste
2 teaspoon 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.

always the best, Murph

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