Rustic Soft-Shell Crabs with Almonds and Brown Butter (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1/4 cup flour |
1 teaspoon essence, recipe follows |
2 large soft-shell crabs, cleaned and rinsed gently in cool water |
3 tablespoons vegetable oil |
1/2 stick (4 tablespoons) butter |
1/4 cup sliced almonds |
1 tablespoon worcestershire sauce |
1 tablespoon lemon juice |
1 tablespoon finely chopped fresh parsley leaves |
2 tablespoons chopped green onions, green part only |
salt |
freshly ground black pepper |
1/4 cup heavy cream |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried leaf oregano |
1 tablespoon dried thyme |
Directions:
1. Season the flour with Essence. Season the crabs with Essence. Dredge the crabs in the flour, coating evenly. In a saute pan, over medium heat, heat the oil. Add the crabs, top side down. Cook for about 2 minutes, then turn them over and cook about 2 minutes more, or until golden. Remove from the heat. Transfer the crabs to a warm platter. In another saute pan, over medium heat, melt the butter. Add the almonds and shaking the pan back and forth, lightly toast them. Add the Worcestershire, lemon juice, parsley, and green onions. Stir for 1 minute. Remove from the heat. Season with salt and pepper. Stir in the cream. Spoon the sauce over the crabs and serve.
2. Essence (Emeril's Creole Seasoning):
3. Combine all ingredients thoroughly and store in an airtight jar or container.
4. Yield: about 2/3 cup
5. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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