Jun 202019
 

Meuniére sauce is a perfect sauce for fried or sautéed seafood dishes. Here is a perfect example. While the crabmeat is optional, this is a great copy of LeRuth’s wonderful dish, Soft Shell Crab topped with Crabmeat.

4 Soft Shell Crabs, cleaned

2 tablespoons White Wine

8 ounces Jumbo Lump Crabmeat, optional

Flour and Creole Seasoning for dredging

6 tablespoons Butter

1 cup Creole Meuniére, recipe to follow

Dust the crabs with Creole seasoning and flour. Melt the butter in a sauté pan and sauté the crabs at moderate heat for 3 minutes per side, remove from the pan and place on warm plates. Add crabmeat to the pan and deglaze with white wine. Add Creole meuniére and heat; be careful not to boil and serve over the crabs.

Creole Meuniére

1/4 cup White Wine

1/4 cup Worcestershire Sauce

1 tablespoon Shallots, minced

1/4 teaspoon Salt

1/8 teaspoon White Pepper

3 sticks Butter, chilled and cut into pieces

A squeeze of fresh Lemon Juice

In a heavy saucepan, simmer the first 5 ingredients until mixture is reduced to about 1 1/2 tablespoons. Reduce heat. Immediately beat in half the butter until it forms a creamy paste. Continue cooking over low heat and continue heating in a piece of butter at a time just as the previous piece is almost fully incorporated. The sauce should have the consistency of a light hollandaise. Remove from heat, season to taste with salt, white pepper and a squeeze of lemon.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!