Text 16998, 109 rader
Skriven 2007-06-20 18:32:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CAROL BRYANT
Ärende: Friday 696
==================
 -> I'll do that and cc: the other DS, and I'll feel confident of
 -> being picked up sometime, somewhere, by somebody.
 CB> *winks*  Hey sailor!  You new in town?  :)

 DS> Was that meant to be a straight man's line?   I haven't read the
 DS> rest of the packet yet, but I think that CB was the first to set the
 DS> hook. 

Why do I get this feeling that I am surrounded with
naughty people?

 -=> Dale Shipp said to Carol Bryant <=-
 CB> *winks*  Hey sailor!  You new in town?  :)
 DS> OK, you set the hook.  Now reel him in:-}}

No need, that's already done.

Soft-Shell Crabs with Oyster Sauce and White Asparagus
cat: main, shellfish
Servings: 4

1 lb white asparagus, peeled, or green asparagus
2 Tb vegetable oil, plus more for frying
8 md soft-shell crabs, cleaned and patted dry
Salt and freshly ground pepper
Cornstarch, for dredging
4 lg shallots, thinly sliced
1/2 c white wine, preferably Gruner Veltliner
1/4 c oyster sauce
1 Tb fresh lime juice
2 Tb chopped cilantro

Oven at 300F. Cook the asparagus in a large saucepan
of boiling salted water until tender, about 8 min,
then drain thoroughly.

In a large skillet, heat 1/2" oil until shimmering.
Season the crabs with salt and pepper and dredge
in the cornstarch. Add 4 of the crabs to the skillet
and fry over moderately high heat until very crunchy,
about 4 min for the first side and 3 min for the
second. Transfer to a heatproof plate and keep warm
in the oven. Fry the remaining crabs, then keep them
warm in the oven while making the sauce.

In a large skillet, heat the Tb oil. Add the shallots
and cook over moderately high heat until lightly
browned, about 2 min. Add the wine and cook until
reduced by about half, 2 to 3 min. Add the oyster
sauce and simmer until slightly thickened, about 2 min.
Add the asparagus and lime juice; toss to coat.
Transfer the asparagus and sauce to 4 dinner plates.
Top with the crabs and cilantro and serve at once.

Marcia Kiesel, Food and Wine magazine, 6-2000

Soft-Shell Crabs with Asparagus
cat: main, shellfish
Servings: 20

1 1/2 lb baby asparagus, as thin as possible
vegetable oil
extra-light olive oil
2 c white wine, preferably Gruner Veltliner
20 soft-shell crabs, cleaned and patted dry
Salt and freshly ground pepper
Cornstarch, for dredging
4 lg shallots, thinly sliced
2 Tb oyster sauce
1 Tb fresh lime juice
4 Tb chopped cilantro
4 Tb pignoli

Oven at 225F.

Trim and rinse the asparagus. Saute in a mixture
of oils until tender. Splash with white wine and
keep warm in the oven.

In a turkey roaster over two burners, heat 1/2"
combined oils until shimmering. Season the crabs with
salt and pepper and dredge in the cornstarch. Add 7
crabs to the pan and fry over high heat until crunchy,
about 4 min for the first side and 3 min for the second.
Transfer to a heatproof plate and keep warm in the oven.
Fry the remaining crabs, then keep them warm in the oven
while making the sauce.

In a large skillet, wilt the shallots. Add wine to taste
and cook until reduced by about half, 2 to 3 min. Add
oyster sauce to taste (M says, in retrospect, don't use
it) and simmer until slightly thickened, about 2 min.
Add the lime juice (I'd omit this, but Carol liked the
idea, so in it went.

Arrange the crabs on a big platter; strew pignoli and
cilantro over.

Transfer the asparagus to a serving platter; pour the
sauce over. Serve with crabs. The reason I did it this
way was because there wasn't enough asparagus to display
the other way.

Mine, after Marcia Kiesel, Food and Wine magazine, 6-2000


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