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Wasabi Soft Shell Crab with Buerre Blanc Cream

Looking for a “Restaurant Style” Appetizer dish to impress? We are lucky enough to have soft shell crabs at most fish mongers these days. The frozen ones work just fine. Tender and crispy soft shell crab. Eat is just as is or enjoy it with a rich and spicy Buerre Blanc Cream.


Posted By: Deirdre K Todd
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Prep Time: 10 minutes | Cook Time: 20 minutes | Ready In: 30 minutes
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US Metric

oil for frying
6 large soft shell crabs, cleaned
1 c. flour
¼ tsp. each salt, paprika, cayenne pepper, freshly ground black pepper
1 c. club soda
2 tsp. wasabi (Japanese horseradish) paste
Beurre Blanc Cream:
1 TB butter
2 cloves garlic, minced
2 large shallots, chopped
juice of 2 lemons
½ c. white wine
½ tsp. lemon zest, grated
¼ c. each heavy cream, sour cream
2 tsp. wasabi paste
pinch white pepper


Cooking Process:

In a wok or large skillet; heat oil. In a mixing bowl; combine flour, salt, paprika and peppers. Whisk in soda and wasabi paste, until smooth; add additional flour as needed. Batter should resemble tempura batter. Dip crab into batter; deep fry until golden brown. Drain on paper towels. Beurre Blanc Cream: In a skillet over medium heat, saute garlic and shallots in butter. Add lemon juice, wine and zest; scraping any browned bits from pan. Reduce completely until no liquid remains. Stir in cream, sour cream, wasabi paste and pepper. Drizzle over crab.

how to serve:
Serves 3-6.
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