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.
Provided by Molly53
Categories Crab
Time 35m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- For the crab/crawfish mixture: Heat olive oil in large skillet; add next six ingredients and saute for a minute.
- Add next five ingredients and simmer until reduced by half.
- Add onions and butter, one tablespoon at a time, stirring constantly until all the butter is incorporated.
- Season to taste and keep warm until served.
- For the asparagus: Combine the first five ingredients in a bowl and mix until smooth.
- Heat the oil in a heavy bottomed pan to 325°F.
- Dip the asparagus pieces in batter and fry until golden.
- Remove and drain on paper towels.
- To serve, place 4 pieces on warmed plates; divide the crab mixture evenly over the top.
Nutrition Facts : Calories 576.3, Fat 26.7, SaturatedFat 12.3, Cholesterol 148.1, Sodium 536.7, Carbohydrate 54.9, Fiber 3.3, Sugar 6, Protein 21.3
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