Fried Asparagus With Crab And Crawfish In Creole Honey Butter - cooking recipe

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 1/4 cup whipping cream
2 tablespoons green onions or 2 tablespoons 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

Preparation

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\u00b0F.
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.