Seafood for Spring

Antoine’s Chef Michael Regua shares Soft Shell Crab topped With Crawfish Cardinal on a Bed of Onion Rice

Crawfish Cardinal

¼    cup parsley, chopped
½    cup green onion, chopped
½    cup white onion, chopped
3    cloves garlic, chopped
1    ounce melted butter
Pinch Thyme
Pinch Basil
2    Tablespoons tomato paste
1    pound crawfish tails, steamed
16    ounces half-and-half
2-3    ounces roux blonde (equal parts butter and flour)
3-4    ounces white wine
Salt and pepper to taste
 

Sautée first four ingredients in melted butter until limp, but not brown. Add thyme, basil and paste. Then add crawfish. Cook until very hot. Add white wine and reduce until alcohol is gone. Add roux and cream. Simmer until slightly thick, but not too thick. Add salt and pepper to taste.
Yields 4 servings

 


 

Fried Soft Shell Crabs

1 ½ cups half and half
3 whole eggs
1 teaspoon salt
½ teaspoon ground white pepper
1 dozen soft-shell crabs
Flour
6 lemons, halved
 

Make a batter by combining half-and-half, eggs and salt and pepper. Dredge the crabs in flour, dip them into the batter and dredge in flour again. Fry in deep fat until golden brown and completely cooked. Drain on absorbent paper and serve, garnished with 2 lemon halves.
Yields 6 servings

 


 

Onion Rice

2 cups of rice
1 teaspoon salt
½ white onion, chopped
2 cloves of garlic, chopped
Pinch parsley
2 ounces melted butter

Sauté onion in melted butter until tender but not browned with all ingredients except rice. Add cooked rice to mixture.

 

Antoine’s

713 St. Louis St.
581-4422, Antoines.com

 

 


 

Categories: Recipes, Restaurants

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