Etienne's Soft-Shell Crab with Red Chili Beurre Blanc

• 8 small soft shell crab soft shell
• 13 cup flour, all-purpose
• 13 cup bread crumbs
• 13 cup parmesan, parmigiano-reggiano cheese, grated
• 13 cup cornmeal
• 4 large eggs beaten
• 4 tablespoons peanut oil
• 2 tablespoons shallots chopped
• 1 tablespoon ghee (clarified butter)
• 2 tablespoons lime juice
• 2 tablespoons white wine
• 2 tablespoons vermouth
• 4 tablespoons heavy whipping cream
• 12 ounces butter chilled, cut up
• 2 teaspoons parsley leaves chopped

1. Dredge cleaned crabs in flour seasoned with salt and pepper.
2. Mix together in a shallow dish the bread crumbs, cheese and cornmeal.
3. Dip crabs into beaten eggs and coat with bread-crumb mixture.
4. Pan-fry without overcrowding in a hot pan with oil-butter mix for approximately 4 to 5 minutes per side or until golden-brown.
5. Serve with Red Chile Beurre Blanc (combine sauce ingredients), garnished with parsley.

shell, flour, bread crumbs, parmesan, cornmeal, eggs, peanut oil, shallots, ghee, lime juice, white wine, heavy whipping cream, butter, parsley

Taken from recipeland.com/recipe/v/etiennes-soft-shell-crab-red-ch-43162 (may not work)