Soft-Shell Crab and Lemon Tabasco Honey Butter Courtesy Louisiana Cookin' Deep fried soft shell crab with a spicy lemon butter sauce. Servings: 4 Ingredients 4 Louisiana soft-shell crabs, dressed 1 egg 1 cup milk peanut oil, for frying 1 cup all-purpose flour, in all 2 cups corn flour salt, to taste cayenne pepper, to taste Lemon Tabasco Honey Butter (recipe below) Lemon Tabasco Honey Butter 2 cups white wine 1/4 cup minced shallots 6 black peppercorns 1/4 cup heavy cream 1/4 pound unsalted butter 1 tablespoon lemon juice 2 teaspoons honey 1 tablespoon Tabasco Pepper Sauce salt, to taste Directions Crabs Preheat oven to 150°F. Heat peanut oil to 325°F. Whisk together egg and milk. Mix corn flour with 2/3 cup all-purpose flour and season with salt and cayenne pepper. Season crab and dust with 1/3 cup flour, then egg-wash, then corn flour mixture. Fry crab until golden brown, about 5 to 7 minutes. Keep warm in a 150°F oven. Lemon Tabasco Honey Butter Reduce white wine, shallots, and peppercorns to 1/8 cup. Add heavy cream and reduce again. Whisk in butter a little at a time to emulsify the sauce. Add lemon juice, honey, and Tabasco and adjust seasonings. Drizzle over the cooked crabs. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!