Fried Asparagus With Crab And Crawfish In Creole Honey Butter

• Crab Meat and Crawfish in Creole Mustard Honey Butter
• 2 tablespoons olive oil
• 4 ounces crawfish (tail meat, cooked)
• 4 ounces crabmeat (fresh)
• 1 teaspoon garlic, peeled and minced
• 1 tablespoon shallot, peeled and minced
• 2 tablespoons red bell peppers, minced
• 1 teaspoon fresh basil, minced
• 1/4 cup dry white wine (Chardonnay, Sauvignon Blanc or Pinot Grigio)
• 1 tablespoon lemon juice (fresh is best)
• 1 tablespoon honey
• 3 tablespoons creole mustard
• 1/4 cup heavy cream or 1/4 cup whipping cream
• 2 tablespoons green onions or 2 tablespoons scallions, chopped
• 4 tablespoons unsalted butter, cold
• salt, pepper and cayenne, to taste
• Fried Asparagus
• 1 egg
• 1 egg white
• 1 1/2 cups beer (one 12 ounce can)
• 1 3/4 cups flour
• 1 teaspoon baking powder
• vegetable oil, for frying (about 4 cups)
• salt, pepper and cayenne, to taste
• 16 asparagus spears, trimmed and cut into 4-inch lengths

1. For the crab/crawfish mixture: Heat olive oil in large skillet; add next six ingredients and saute for a minute.
2. Add next five ingredients and simmer until reduced by half.
3. Add onions and butter, one tablespoon at a time, stirring constantly until all the butter is incorporated.
4. Season to taste and keep warm until served.
5. For the asparagus: Combine the first five ingredients in a bowl and mix until smooth.
6. Heat the oil in a heavy bottomed pan to 325u0b0F.
7. Dip the asparagus pieces in batter and fry until golden.
8. Remove and drain on paper towels.
9. To serve, place 4 pieces on warmed plates; divide the crab mixture evenly over the top.

crawfish, olive oil, crawfish, crabmeat, garlic, shallot, red bell peppers, fresh basil, white wine, lemon juice, honey, creole mustard, heavy cream, green onions, unsalted butter, salt, egg, egg, beer, flour, baking powder, vegetable oil, salt, lengths

Taken from www.food.com/recipe/fried-asparagus-with-crab-and-crawfish-in-creole-honey-butter-394701 (may not work)