Fried Asparagus With Crab and Crawfish in Creole Honey Butter

Molly53's Note:

An appetizing first course from the flavor center of the universe, Louisiana. This dish could easily be the main course for an early lunch accompanied with a spicy pilaf and icy cold beer. Courtesy of Chef Kim Kringlie of The Dakota, featured in The Louisiana New Garde television series. Cooking/prep time approximate.

• Total Time: 35 mins
• Prep Time: 30 mins
• Cook Time: 5 mins

Ingredients:

Servings: 4

Crab Meat and Crawfish in Creole Mustard Honey Butter

• 2 tablespoons olive oil
• 4 ounces crawfish (tail meat, cooked)
• 4 ounces crabmeat (fresh)
• 1 teaspoon garlic , peeled and minced
• 1 tablespoon shallot , peeled and minced
• 2 tablespoons red bell peppers , minced
• 1 teaspoon fresh basil , minced
• ¼ cup dry white wine (Chardonnay, Sauvignon Blanc or Pinot Grigio)
• 1 tablespoon lemon juice (fresh is best)
• 1 tablespoon honey
• 3 tablespoons creole mustard
• ¼ cup heavy cream or ¼ cup whipping cream
• 2 tablespoons green onions or 2 tablespoons scallions , chopped
• 4 tablespoons unsalted butter , cold
• salt , pepper and cayenne, to taste

Fried Asparagus

• 1 egg
• 1 egg white
• 1 ½ cups beer (one 12 ounce can)
• 1 ¾ cups flour
• 1 teaspoon baking powder
• vegetable oil , for frying (about 4 cups)
• salt , pepper and cayenne, to taste
• 16 asparagus spears , trimmed and cut into 4-inch lengths

Directions:

1. For the crab/crawfish mixture: Heat olive oil in large skillet; add next six ingredients and saute for a minute.
2. Add next five ingredients and simmer until reduced by half.
3. Add onions and butter, one tablespoon at a time, stirring constantly until all the butter is incorporated.
4. Season to taste and keep warm until served.
5. For the asparagus: Combine the first five ingredients in a bowl and mix until smooth.
6. Heat the oil in a heavy bottomed pan to 325°F.
7. Dip the asparagus pieces in batter and fry until golden.
8. Remove and drain on paper towels.
9. To serve, place 4 pieces on warmed plates; divide the crab mixture evenly over the top.