crawfish cream sauce over softshell crabs

Crawfish Cream Sauce over Softshell Crabs

Ingredients

For the Crawfish Cream Sauce:

• 1 lb crawfish tails, peeled and deveined
• 2 tbsp butter
• 1 small onion, finely chopped
• 1 bell pepper, finely chopped
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/4 cup dry white wine
• 1 tbsp tomato paste
• 1 tsp paprika
• 1 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 2 green onions, chopped
• 2 tbsp fresh parsley, chopped
• Juice of 1/2 lemon

For the Softshell Crabs:

• 4 softshell crabs, cleaned
• 1 cup all-purpose flour
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 2 eggs, beaten
• 1 cup milk
• 1/2 cup vegetable oil for frying
• Lemon wedges for serving

Instructions

1. Prepare the Crawfish Cream Sauce:
   • In a large skillet, melt the butter over medium heat.
   • Add the chopped onion and bell pepper, cooking until softened, about 5 minutes.
   • Add the minced garlic and cook for another 1-2 minutes until fragrant.
   • Stir in the crawfish tails and cook for about 3-4 minutes until they are pink and cooked through.
   • Pour in the white wine and let it simmer for 2 minutes, allowing the alcohol to evaporate.
   • Add the chicken broth, heavy cream, and tomato paste, stirring to combine.
   • Season with paprika, cayenne pepper, salt, and black pepper.
   • Let the sauce simmer and thicken for about 5-7 minutes.
   • Stir in the green onions, parsley, and lemon juice.
   • Adjust seasoning to taste and keep warm on low heat.
2. Prepare the Softshell Crabs:
   • In a shallow bowl, mix together the flour, paprika, salt, black pepper, and cayenne pepper.
   • In another bowl, combine the beaten eggs and milk.
   • Dip each softshell crab into the egg mixture, then dredge in the seasoned flour, shaking off any excess.
   • Heat the vegetable oil in a large skillet over medium-high heat.
   • Fry the crabs, 2 at a time, for about 3-4 minutes on each side or until golden brown and crispy.
   • Remove from the skillet and drain on paper towels.
3. Serve:
   • Place a softshell crab on each serving plate.
   • Generously spoon the crawfish cream sauce over the crabs.
   • Garnish with lemon wedges and additional parsley if desired.
   • Serve immediately and enjoy!

This dish pairs well with a simple green salad or steamed vegetables and crusty bread to soak up the delicious sauce.