tonyzona
08-16-2007, 02:23 PM
Not a Smoker but I thought you guys might like this it's from a cookbook I published a few years back. Hope you enjoy
Soft-shell Crab Francese
Poppy: Loving soft-shell crabs and Franchese sauce I combined the two and came up with this delicious recipe. I thought it was original until I found it in 3 different Italian restaurants. Guess all great minds think alike. Soft-shell crabs are blue crabs that have shed their shells. June through August is peak months for soft-shell crabs.
4 soft shell crabs 1 c. flour
3 large eggs ½ c. vegetable oil
¼ cup Pecorino Romano juice of 1 1/2 lemons
salt & pepper to taste 6 T. unsalted butter
1 T. fresh parsley 1 ½ c. dry sherry
Clean the crabs by snipping off their faces with scissors and remove the skirts. Make the egg mixture by whisking the eggs, cheese, parsley, salt and pepper together until well blended.
Mix flour with salt and pepper to taste, dredge crab in the flour and then in the egg mixture, allow excess batter to drip off and lay coated crab on aluminum foil. Heat oil in a large sauté pan over medium-high heat. When oil is hot. Add crab to the pan. Brown each side, turning once. Drain off excess oil. Return the pan to high heat and add the lemon juice, wine, salt and pepper. Bring to a boil and add two tablespoons of butter. Remove crab to a warm serving platter. Add remaining butter. Sauté until butter is incorporated and sauce thickens. Pour sauce over crab garnish with fresh parsley and serve.
Serves 2
80
Soft-shell Crab Francese
Poppy: Loving soft-shell crabs and Franchese sauce I combined the two and came up with this delicious recipe. I thought it was original until I found it in 3 different Italian restaurants. Guess all great minds think alike. Soft-shell crabs are blue crabs that have shed their shells. June through August is peak months for soft-shell crabs.
4 soft shell crabs 1 c. flour
3 large eggs ½ c. vegetable oil
¼ cup Pecorino Romano juice of 1 1/2 lemons
salt & pepper to taste 6 T. unsalted butter
1 T. fresh parsley 1 ½ c. dry sherry
Clean the crabs by snipping off their faces with scissors and remove the skirts. Make the egg mixture by whisking the eggs, cheese, parsley, salt and pepper together until well blended.
Mix flour with salt and pepper to taste, dredge crab in the flour and then in the egg mixture, allow excess batter to drip off and lay coated crab on aluminum foil. Heat oil in a large sauté pan over medium-high heat. When oil is hot. Add crab to the pan. Brown each side, turning once. Drain off excess oil. Return the pan to high heat and add the lemon juice, wine, salt and pepper. Bring to a boil and add two tablespoons of butter. Remove crab to a warm serving platter. Add remaining butter. Sauté until butter is incorporated and sauce thickens. Pour sauce over crab garnish with fresh parsley and serve.
Serves 2
80