Recipe - Etiennes Soft-Shell Crab With Red Chili Beur

8 small Crab, soft shell
1/3 cup Flour
Salt and pepper to taste
1/3 cup Whitebread crumbs
1/3 cup Parmesan cheese
1/3 cup White cornmeal
4 Eggs, beaten
4 tablespoon Peanut oil
4 tablespoon Clarified butter*
Garnish: Parsley

RED CHILE BEURRE BLANC
2 tablespoon Shallots, chopped
1 tablespoon Clarified butter
2 tablespoon Lime juice
2 tablespoon White wine
2 tablespoon Dry vermouth
4 tablespoon Heavy cream
12 ounce Chilled butter,
Cut into small pieces
Salt and pepper to taste
1 tablespoon Red chile paste
2 teaspoon Parsley, chopped

Dredge cleaned crabs in flour seasoned with salt and pepper. Mix together
in a shallow dish the bread crumbs, cheese and cornmeal. Dip crabs into
beaten eggs and coat with breadcrumb mixture. Panfry without overcrowding
in a hot pan with oilbutter mix for approximately 4 to 5 minutes per side
or until goldenbrown. Serve with Red Chile Beurre Blanc, garnished with
parsley. RED CHILE BEURRE BLANC: Saute shallots in 1 tablespoon clarified
butter in a saucepot and add lime juice, wine and vermouth. Reduce to about
1One half teaspoons. Add heavy cream and reduce again. Set aside and, while
beating at the same time with a wire whip, immediately add the butter in
small pieces. As the butter melts and creams the mixture, continue adding
it until all is absorbed. Season with salt, pepper and red chile paste.
Garnish with parsley. *To make clarified butter, melt 1 stick of unsalted
butter in a saucepan over low heat. After butter has completely melted,
the solids will settle to the bottom. Skim off any foam on top and
carefully pour off the golden liquid on top of the solids. Discard foam.