Fried Asparagus With Crab And Crawfish In Creole Honey Butter Recipes

PAN-FRIED ASPARAGUS

Steps:

• Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.

LOUISIANA SHRIMP CREOLE II

Steps:

• In a 2 quart saucepan, melt butter or margarine over medium heat. Add onion, green pepper, celery, and garlic; cook until tender.
• Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes.

FRIED ASPARAGUS WITH CRAB AND CRAWFISH IN CREOLE HONEY BUTTER

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.

CRAWFISH AND CORN SOUP

Steps:

• Melt butter in a large pot over low heat, and stir in flour. Cook, stirring constantly to make a light roux, about 5 minutes.
• Add onions, and cook until wilted. Pour in milk, creamed corn, whole kernel corn, and cream of potato soup. Season with Creole seasoning, Worcestershire sauce, pepper sauce, and salt. Stir to blend, and cook over medium heat for 20 minutes. Add the crawfish, and cook for 20 more minutes.