add to shopping list Ingredients
1 soft shell crabseasoned flour2 tablespoons of unsalted butter1 eggfingerling potato and zuchinni hash1/2 cup creole hollandaise
dredge the crab in the seasoned flourheat the butter and saute the crab and egg at the same timein a separate saute pan make fingerling potato and zuchinni hashplace some creole hallandaise on a plate and spoon the potato hash on top if ittop the hash with the fried egg, and finally place the crab on top of the egg
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