Fried Asparagus With Crab and Crawfish in Creole Honey Butter |
|
 |
Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
An appetizing first course from the flavor center of the universe, Louisiana. This dish could easily be the main course for an early lunch accompanied with a spicy pilaf and icy cold beer. Courtesy of Chef Kim Kringlie of The Dakota, featured in The Louisiana New Garde television series. Cooking/prep time approximate. Ingredients:
2 tablespoons olive oil |
4 ounces crawfish (tail meat, cooked) |
4 ounces crabmeat (fresh) |
1 teaspoon garlic, peeled and minced |
1 tablespoon shallot, peeled and minced |
2 tablespoons red bell peppers, minced |
1 teaspoon fresh basil, minced |
1/4 cup dry white wine (chardonnay, sauvignon blanc or pinot grigio) |
1 tablespoon lemon juice (fresh is best) |
1 tablespoon honey |
3 tablespoons creole mustard |
1/4 cup heavy cream or 1/4 cup whipping cream |
2 tablespoons green onions or 2 tablespoons scallions, chopped |
4 tablespoons unsalted butter, cold |
salt, pepper and cayenne, to taste |
1 egg |
1 egg white |
1 1/2 cups beer (one 12 ounce can) |
1 3/4 cups flour |
1 teaspoon baking powder |
vegetable oil, for frying (about 4 cups) |
salt, pepper and cayenne, to taste |
16 asparagus spears, trimmed and cut into 4-inch lengths |
Directions:
1. For the crab/crawfish mixture: Heat olive oil in large skillet; add next six ingredients and saute for a minute.
2. Add next five ingredients and simmer until reduced by half.
3. Add onions and butter, one tablespoon at a time, stirring constantly until all the butter is incorporated.
4. Season to taste and keep warm until served.
5. For the asparagus: Combine the first five ingredients in a bowl and mix until smooth.
6. Heat the oil in a heavy bottomed pan to 325°F.
7. Dip the asparagus pieces in batter and fry until golden.
8. Remove and drain on paper towels.
9. To serve, place 4 pieces on warmed plates; divide the crab mixture evenly over the top.
|
|