Fried Asparagus With Crab and Crawfish in Creole Honey Butter

Ingredients

Crab Meat and Crawfish in Creole Mustard Honey Butter

• 2 tablespoons olive oil
• 4 ounces crawfish (tail meat, cooked)
• 4 ounces crabmeat (fresh)
• 1 teaspoon garlic, peeled and minced
• 1 tablespoon shallot, peeled and minced
• 2 tablespoons red bell peppers, minced
• 1 teaspoon fresh basil, minced
• 1/4 cup dry white wine (Chardonnay, Sauvignon Blanc or Pinot Grigio)
• 1 tablespoon lemon juice (fresh is best)
• 1 tablespoon honey
• 3 tablespoons creole mustard
• 1/4 cup heavy cream or whipping cream
• 2 tablespoons green onions or scallions, chopped
• 4 tablespoons unsalted butter, cold
• salt, pepper and cayenne, to taste

Fried Asparagus

• 1 egg
• 1 egg white
• 1 1/2 cups beer (one 12 ounce can)
• 1 3/4 cups flour
• 1 teaspoon baking powder
• vegetable oil, for frying (about 4 cups)
• salt, pepper and cayenne, to taste
• 16 asparagus spears, trimmed and cut into 4-inch lengths

Directions

1. 1

   For the crab/crawfish mixture: Heat olive oil in large skillet; add next six ingredients and saute for a minute.

2. 2

   Add next five ingredients and simmer until reduced by half.

3. 3

   Add onions and butter, one tablespoon at a time, stirring constantly until all the butter is incorporated.

4. 4

   Season to taste and keep warm until served.

5. 5

   For the asparagus: Combine the first five ingredients in a bowl and mix until smooth.

6. 6

   Heat the oil in a heavy bottomed pan to 325°F.

7. 7

   Dip the asparagus pieces in batter and fry until golden.

8. 8

   Remove and drain on paper towels.

9. 9

   To serve, place 4 pieces on warmed plates; divide the crab mixture evenly over the top.