I have always loved frog legs. It seems that my dog, Abigail, likes
them too. She is always searching the yard looking for frogs. When
she finds them, she chases them and tries to bite them. So, I lovingly
name this dish after my little girl.
16 pair Frog Legs separated
1 teaspoon Salt
½ teaspoon White Pepper
1 tablespoon Seafood Seasoning Blend
1 cup Flour
½ cup Olive Oil
2 teaspoons Garlic minced
2 tablespoons Clam Juice
1 tablespoon Lemon Juice
1 tablespoon Heavy Cream
6 tablespoons Butter, cold cut into 1-tablespoon pieces
1 tablespoon Fresh Parsley chopped
Pinch Black Pepper
Lightly season frog legs with ½ teaspoon salt and ¼ teaspoon
white pepper. Combine flour with Seafood Seasoning Blend and the
remaining salt and pepper. In batches, dredge legs in flour and shake
off the excess. Heat Olive oil in a large sauté pan over medium-high
heat. Add legs in two batches and cook, turning constantly until golden
brown 2 to 3 minutes per side. Drain on paper towels. Carefully drain
all but 1 tablespoon of oil from the pan and return to heat. Add garlic
and cook, stirring, until fragrant, about 30 seconds. Add clam and
lemon juices and bring to a boil. Cook until reduces by half, about
1 minute. Add heavy cream and cook for 30 seconds. Reduce heat
to medium-low and add the butter, several pieces at a time, stirring
constantly, until all the butter has been incorporated. Remove from
heat. Stir in parsley and black pepper. Return legs to pan and cook
over medium heat to warm through, shaking pan back and forth to
coat evenly with sauce, about 1 minute.
Enjoy!!!
Next Dish Oyster Artichoke Soup
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