French in a Flash: Soft-Shell Crab Meunière
You can never have too many side dish recipes, so give French in From preparation to the plate, this recipe takes around 10 minutes. Head to the store and pick up freshly cracked pepper, milk, kosher salt, and a few other things to make it today. This recipe is typical of Mediterranean cuisine.
Place the crabs in a bowl of milk. Season the flour with the salt and pepper. Lightly dredge the crabs in the seasoned flour.
In a wide skillet, melt two tablespoons of butter over medium heat.
Place the other two tablespoons of butter in a small saucepot over medium-low heat. Melt the butter, and then continue to gently cook it until the butter solids turn golden brown.
Add in the lemon slice and remove from the heat.
Place the crabs in the skillet with the butter and sauté until golden brown, turning once, about 3 minutes per side. Arrange on a platter, and pour the lemony butter sauce over the crabs.
Garnish with parsley and/or extra lemon wedges.
Recommended wine: Bordeaux, Champagne, White Burgundy
Bordeaux, Champagne, and White Burgundy are great choices for French. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. One wine you could try is Calvet Cremant de Bordeaux Brut rosé. It has 4.7 out of 5 stars and a bottle costs about 17 dollars.
Calvet Cremant de Bordeaux Brut RoseBrilliant salmon color with an elegant nose of raspberries and cassis. Very fine and persistent pinpoint bubbles that tease the mouth and lovely finish of crisp, round, fruity flavors. Enjoy Calvet Brut Rose any time as an aperitif, cocktail blend, brunch libation, or for any cause for celebration.