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Sauteed Louisiana Soft-Shelled Crab, topped with a low-fat Tarragon Caper Tartar sauce served with Steamed Asparagus and White Rice

 

Ingredients:

2 Louisiana soft-shell crabs, cleaned

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

¼ teaspoon cayenne pepper

¼ teaspoon granulated garlic

1/4 cup all-purpose flour

2 tablespoons unsalted butter

 

Directions:

In a small mixing bowl combine salt, black pepper, cayenne pepper, and granulated garlic. Dust each side of the crabs with spice mixture. Place flour in a shallow bowl. Dredge each crab in flour, turning to coat; shake off excess flour.

Melt butter in a large nonstick skillet over medium-high heat. Add crabs to pan, top sides down; cook about 4 minutes. Turn crabs over; cook an additional 3 or 4  minutes

 

Ingredients:

Low-Fat Tarragon Caper Tartar Sauce:

1/2 cup olive oil mayonnaise

1 sour gherkin pickle, chopped

1 tablespoon minced shallot

1 anchovy fillet, minced or 1/2 teaspoon anchovy paste

1 teaspoon chopped capers

1 tablespoon fresh  tarragon finely chopped

1 teaspoon chopped fresh parsley

2 teaspoons fresh lemon juice

Freshly ground pepper and sea salt to taste

 

Directions:

Combine mayonnaise,chopped pickle, shallots, anchovy, capers, tarragon and parsley in a small bowl. Stir in lemon juice and pepper

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