Makes 1 serving
Ingredients:
For the fried crab:
1 large soft shell crab, cleaned
Flour
2 cups milk
1 egg
Salt and pepper to taste
Peanut oil
For the crabmeat topping:
½ tbsp. butter
1 oz. jumbo lump crabmeat
½ tsp. chopped green onions
½ tsp. chopped parsley
For the meunière sauce:
1 tbsp. butter
1 tsp. chopped parsley
1 tsp. lemon juice
1-3 drops Worcestershire sauce
Method:
- Season large soft shell crab with salt and pepper to taste and dust with flour.
- Dip the crab in an egg wash of 2 cups milk to 1 egg. Return the crab to the flour and seasonings for another dusting. Fry the battered crab in deep peanut oil at 360ºF until golden.
- To make the topping, sauté an ounce of jumbo lump crabmeat in ½ tablespoon of butter, adding ½ teaspoon each of diced green onions and parsley. Place the mixture on top of the crab.
- For the meunière sauce, stir 1 tablespoon butter over medium heat until hazelnut colored. Add 1 teaspoon chopped parsley and cook for one minute. Add the lemon juice and a drop or two of Worcestershire sauce. Swirl and pour over crab. Serve immediately.
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