Chef Guy Sockrider
Muriel’s, New Orleans
Yield: 4 servings
White wine 1/4 cup
Worcestershire sauce 1/4 cup
Shallots, minced 1 Tbsp.
Salt 1/4 tsp.
Freshly ground white pepper 1/8 tsp.
Unsalted butter, chilled, cut in 12 pieces 12 oz.
Lemon juice as needed
Jumbo soft-shell crabs, dressed 4
All-purpose flour as needed
Creole seasoning as needed
Unsalted butter 3 oz.
White wine 2 Tbsp.
Jumbo lump crab meat 8 oz.
For meuneiere, combine wine, Worcestershire sauce, shallots, salt and pepper in small non-reactive saucepan; boil to reduce to 1-1/2 Tbsp. Reduce heat; whisk in butter, one piece at a time, to create a creamy emulsion. Remove from head, add a squeeze of lemon juice and additional salt and pepper as needed. Set aside to in thermos to keep warm until service.
For crabs, pat dry. Combine flour and generous amount of Creole seasoning; dredge crabs to coat thoroughly.
Melt butter in large skillet; add crabs; cook about 3 minutes per side. They should be crisply browned and cooked through. Transfer to warm plates.
Deglaze pan with wine; add crab meat and toss to warm. Add meuniere sauce, heat briefly then pour over crabs.