Soft Shell Crabs Meuniere with Remoulade

Soft Shell Crabs Meuniere with Remoulade Ingredients

For the Remoulade:	chives, tarragon)
1/2 c Mayonnaise	2 tb Vegetable oil
2 Scallions; chopped	4 Soft shell crabs
2 ts Dijon mustard	cleaned and soaked
1 ts Capers; chopped	1 In milk for 1 hour
1 ts Cornichons; chopped	Flour seasoned with salt
1/2 ts Fresh lemon juice	For
1 tb Minced fresh herbs (parsley	Dredging

Instructions for Soft Shell Crabs Meuniere with Remoulade

Make remoulade: Combine all the ingredients well. In a large saucepan heat the oil over high heat until just smoking. Remove the crabs from the milk and coat with the flour, knocking off theexcess. Carefully add the crabs to the pan (they will splatter) and sautethem for 4 minutes a side or until they are golden and just cooked. Serveeach portion topped with some of the sauce. Yield: 2 servings. COOKING LIVE SHOW #CLE096 Posted to EAT-L Digest 15 Sep 96 Date: Mon, 16 Sep 1996 10:26:39 -0500 From: LD Goss

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Caper	Chives	Corn	Crab
Dijon Mustard	Herb	Lemon	Mayonnaise
Milk	Scallion	Season	Vegetable oil

Sauces Soups Corn Mayo Mustard Parsley Scallion Tarragon Lemon Milk

for flavor and categorization

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