Fettuccine With Crabmeat And A Soft Shell Crab
Ingredients
- For soft-shell crabs:
- 4 small soft shell crabs
- 1 cup flour
- 1 Tbs. salt
- 1 tsp. Creole seasoning
- Vegetable oil for frying
- 2 beaten eggs mixed with 3 Tbs. milk
- 2 Tbs. butter
- 1/2 cup chopped green onions
- 1/2 cup sliced shiitake mushrooms
- 1/2 lb. lump crabmeat
- 1 clove garlic, chopped
- 1/4 cup dry white wine
- 1 cup whipping cream
- 1/4 tsp. salt
- 1/8 tsp. pepper
- Pinch cayenne
- 12 oz. (precooked weight) cooked fettuccine
Instructions
- 1
Wash and clean the soft-shell crabs. Blend the salt and pepper into the flour and coat the crabs lightly. Dip the crabs into the egg-and-milk mixture, then dredge through the seasoned flour. Shake off excess flour.
- 2
Melt butter in skillet and add green onions and mushrooms. Saute until the onions just begin to soften.
- 3
Add crabmeat, garlic, and wine. Bring the wine to a boil and let most of it evaporate. Agitate but don't stir the pan, to keep from breaking up the crabmeat.
- 4
Add the cream, salt, and pepper. Allow to reduce over medium-high heat for one to two minutes, until the sauce is noticeably thicker.
- 5
Add cooked fettuccine and toss with sauce. Remove from heat.
- 6
Heat about an inch of vegetable oil in a deep skillet or saucepan to 375 degrees. Drop crabs in oil two at a time and fry until golden brown. Drain excess oil in a fine sieve.
- 7
Divide the pasta among plates and top with fried soft shell crab.