Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 sm Crab, soft shell 1/3 c White cornmeal
1/3 c Flour 4 Eggs, beaten
Salt and pepper to taste 4 tb Peanut oil
1/3 c White-bread crumbs 4 tb Clarified butter*
1/3 c Parmesan cheese Garnish: Parsley

-------------------RED CHILE BEURRE BLANC------------------------
2 tb Shallots, chopped 12 oz Chilled butter,
1 tb Clarified butter -Cut into small pieces
2 tb Lime juice Salt and pepper to taste
2 tb White wine 1 tb Red chile paste
2 tb Dry vermouth 2 ts Parsley, chopped
4 tb Heavy cream

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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