SOFT SHELL CRAB BONFOUCA

SOFT SCHELL CRAB BONFOUCA

Fried soft shell crab over thin pasta covered with shrimp scampi sauce.

THE SOFTSHELL CRAB: THE FILET MIGNON OF LAKE PONCHARTRAIN.

C’EST SI BON

First we need four fresh soft shell crabs. Clean and wash crabs, then to dry them out lay them on a bed of paper towels. After drying, sprinkle crabs lightly with creole seasoning.

Now fill a gallon zip lock plastic bag about a ¼ of the way with fish fry. Shake well until crabs are lightly coated. Now put crabs on the side until oil is hot.

In large skillet add the oil, about a ½ cup of olive or vegetable oil, when oil is hot add crabs on a medium high heat cook about 3 minutes the turn crabs over, lower heat to medium. Cook 3 additional minutes. When time is up remove crabs place them bed of paper towels on a plate to remove excess oil. We are now done with the crabs place them in a warm oven, till we need them.

CAJUN STYLE SHRIMP SCAMPI SAUCE

INGREDENTS:

3- LBS of fresh large shrimp, peel, remove heads and devein.

3- Cloves of Garlic (minced)

1- TSP of crushed red pepper (or to taste)

1- Stick of butter

3- TSPS of Olive oil

2- TSP of Creole seasoning (Tony Chacheres creole seasoning) or to taste.

2- TSPS Lemon Juice

½ Cup of fresh parsley (chopped)

½ Cup of stock (chicken)

½ - cup of heavy cream

Serves 4 to 6 people

Let’s start cooking this delicious dish:

Heat up large skillet, when hot add olive oil and butter, after butter melts, you can add the parsley, minced Garlic, and stir in red pepper flakes, on a medium heat cook about 2 minutes.

Now we put our shrimp in, and cook for about 2 minutes on medium heat until they start to turn pink, then turn them over, cook another 2 minutes. Then it’s time to add the stock, creole seasoning, lemon juice and cream.

Bring sauce back to a slight boil turn off heat. Your done!

When serving this dish, place cooked crab on bed of thin pasta and cover with Shrimp Scampi Sauce.