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.
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.
Good Cooking, Good Eating and Good Living!!!