Soft shell crabs, pecans, a la broussard

Yield: 8 Servings

Measure Ingredient
4 \N Soft shell crabs; cleaned, cut in quarters
1 cup Chopped pecans
3 tablespoons Green onions
½ cup Absinthe liqueur
½ cup Brandy
1 cup Cream
16 slices Tomato
\N \N Flour; salt & pepper mixed to season
6 ounces Butter
3 tablespoons Parsley
3 \N Egg yolks
1 dash Cayenne pepper
16 \N Toasted bread rounds

Have soft shell crabs cleaned, dry with paper towel and cut into 4 parts.

Toss crabs lightly with seasoned flour. In a heavy skillet, melt butter.

When very hot, place crabs, shell side down, in the pan. Reduce heat and saut‚ crabs until brown; turn to other side and brown. Remove from pan onto hot platter and keep warm.

To butter and drippings in skillet, add parsley and onions. Add liqueur and brandy, simmer for 10 minutes. Have ready egg yolks beaten together with cream. Add this to the liquid in the pan, being careful not to let the liquid boil. Salt and pepper to taste. Grill tomato slice lightly in a lightly buttered skillet or grill. To serve, place tomato slices on toasted bread and top with ¼ piece of crab. Spoon over liqueur sauce and sprinkle with toasted, chopped pecans. Serves 8.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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