Crispy softshell crawfish

Crispy Softshell Crawfish

For the Slaw-

2 medium Mirlitons (Chayote), peeled and julienned on a mandolin

¼ cup Rice Wine Vinegar

1 Tbsp. Granulated Sugar

pinch Red Pepper Flake

½ tsp. Kosher Salt

1 very ripe Avocado, peeled, pitted and diced

2 Roma Tomatoes, seeded and diced

1 Tbsp. fresh Cilantro, chopped roughly

1 Lime, juiced and zested

Combine all ingredients, let stand 1 hour before serving

For the Beurre Blanc

¼ cup Smoked Jalapeno Hot Sauce

1 Shallot, diced

1 sprig fresh Thyme

2 Bay Leaves

2 cups Chardonnay

¼ cup Heavy Cream

2 lbs. Unsalted Butter, softened

Place the Chard, the hot sauce, the shallot, bay leaves and thyme into a small, heavy bottomed saucepot over medium high heat. Reduce until almost all of the liquid in the mixture is gone. Add the cream, reduce again by half.  Turn the heat down to a slow simmer, and slowly whisk in the butter. When the butter is fully incorporated, remove the thyme sprig and the bay leaves, transfer the sauce into a bain marie over medium heat, and reserve.

For the Crawfish

12 Softshell Crawfish

3 cups Buttermilk (enough to easily cover crawfish)

2 Eggs, beaten

splash Worcestershire Sauce

splash Crystal Hot Sauce

1 Tbsp. Creole Seasoning

4 Cups Seasoned Flour

Mix the buttermilk and egg, add Worcestershire and hot sauce. Carefully dredge the crawfish through the buttermilk mixture, then the flour. Fry the craws in 325' oil until crisp, transfer to a paper towel, season with more creole seasoning. Split the slaw onto 4 plates, drizzle each with the beurre blanc, add three crawfish- Enjoy!