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    You are in: Home / Recipes / Fried Asparagus With Crab and Crawfish in Creole Honey Butter Recipe
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    Fried Asparagus With Crab and Crawfish in Creole Honey Butter

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    30 mins

    5 mins

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Crab Meat and Crawfish in Creole Mustard Honey Butter

    Fried Asparagus

    • 1 egg
    • 1 egg white
    • 1 1/2 cups beer (one 12 ounce can)
    • 1 3/4 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. 1
      For the crab/crawfish mixture: Heat olive oil in large skillet; add next six ingredients and saute for a minute.
    2. 2
      Add next five ingredients and simmer until reduced by half.
    3. 3
      Add onions and butter, one tablespoon at a time, stirring constantly until all the butter is incorporated.
    4. 4
      Season to taste and keep warm until served.
    5. 5
      For the asparagus: Combine the first five ingredients in a bowl and mix until smooth.
    6. 6
      Heat the oil in a heavy bottomed pan to 325°F.
    7. 7
      Dip the asparagus pieces in batter and fry until golden.
    8. 8
      Remove and drain on paper towels.
    9. 9
      To serve, place 4 pieces on warmed plates; divide the crab mixture evenly over the top.

    Ratings & Reviews:

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    Nutritional Facts for Fried Asparagus With Crab and Crawfish in Creole Honey Butter

    Serving Size: 1 (364 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 576.2
     
    Calories from Fat 240
    41%
    Total Fat 26.6 g
    41%
    Saturated Fat 12.2 g
    61%
    Cholesterol 148.1 mg
    49%
    Sodium 536.7 mg
    22%
    Total Carbohydrate 54.9 g
    18%
    Dietary Fiber 3.2 g
    13%
    Sugars 5.9 g
    23%
    Protein 21.2 g
    42%

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