Fried Asparagus With Crab and Crawfish in Creole Honey Butter

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READY IN: 35mins
Recipe by mollypaul

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.

Ingredients Nutrition


  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.

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