Frogsicle Pops With Basil And Meyer Lemon

• 1 pound frog legs
• 1 tablespoon capers packed in salt
• 1/3 cup clarified butter or ghee
• 1/4 cup superfine flour (Wondra)
• 12 basil leaves
• 4 meyer lemons, cut into wedges
• sea salt

1. Begin by soaking the capers in cold water to rinse the salt off. Set aside
2. Using a sharp paring knife or utility knife cut through the tendons of each frog leg and scrape down the bone to completely clean them. I'd like to say "save the scraps for another use" but I can't think of one. This will leave you a knob of flesh at the top
3. In a pie pan spread out your flour and add some sea salt. Give the legs a good dusting of flour
4. Heat the butter in a saute pan (this would be a good time to drain the capers)
5. Working in batches saute the legs in the butter until cooked through, set aside
6. Roll up the basil leaves into cigarette shapes and quickly chiffonade them
7. Add the capers and the basil to the butter in the pan and give it all a quick toss
8. Spoon the butter onto individual serving plates and arrange the leg pieces
9. Serve with lemon wedges

legs, capers, butter, flour, basil, lemons, salt

Taken from food52.com/recipes/2750-frogsicle-pops-with-basil-and-meyer-lemon (may not work)