Posted: Aug 28, 2013 5:29 PM
Updated: Aug 28, 2013 5:29 PM
BATON ROUGE - Galatoire's chef Kelley McCann showed how to make their sauteed soft-shelled crab today on News 2 at 4.
The recipe includes a succotash and tomato beurre blanc, a butter sauce made with white wine.
Sautéed Soft-shell with Succotash and Tomato Beurre Blanc
4 Medium Soft Shell Crabs (cleaned)
1 cup Wondra Flour
½ cup Olive Oil
Salt and Pepper
6 oz Corn (cut off the cob)
6 oz Lima Beans
6 oz Andouille Sausage (chopped)
3 oz Red Onion (chopped)
1 T Garlic (chopped)
½ cup Stock (chicken or seafood)
½ T Creole Seasoning
1 oz. olive oil
For Beurre Blanc:
½ cup of White Wine
1 Bay Leaf
1 t Black Peppercorns
1 4x5 Tomato (chopped)
2 T Tomato Paste
2 oz. Heavy Whipping Cream
½ Lb. Salted Butter
In a small pot, add wine, bay leaf, peppercorns, tomato, paste and bring to a simmer. Reduce liquid until almost dry, add cream then bring to a simmer and reduce heat. Chop the butter in small cubes, add to pot and stir continuously until melted. Remove from heat.
In a small sauté pan, add oil, sausage and onion and cook until vegetables are soft. Then add garlic, corn, lima beans and stock then allow to cook through. Season with Creole seasoning to your preferred taste.
In a medium sauté pan, add oil and put on medium heat. Lay out crabs and season with salt and pepper. Dredge in Wondra flour, and then add to sauté pan. Allow to cook for 2-3 minutes on each side or until golden brown then remove from heat.
On a plate or shallow bowl, place 6-8 oz. of succotash in the center. Place soft shell directly on top then drizzle sauce around and on top of crab. Garnish with some chopped parsley and a lemon then enjoy!