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Etienne's Soft-shell Crab With Red Chili Beur

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ETIENNE'S SOFT-SHELL CRAB WITH RED CHILI BEUR
 Categories: Cajun, Seafood
      Yield: 4 Servings
 
      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

MMMMM-------------------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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