This week at NEB, join me for a series of fun recipes, a giveaway, and a great Photo Friday. I’m taking a one-week blogging break as I enjoy the week with my family. You’ll see me back next week with some great stories, pictures, and bentos. Be the bento everyone!
Previously on Not Exactly Bento, I shared a story of a fabulous dinner with my family that included lots and lots of seafood. Sigh. I still miss this meal. Several readers asked me about the crabmeat topping for the steak: crab meuniere sauce. A meuniere sauce is a simple thing. A lot of butter, a bit of lemon, some seafood. Voila. A glorious topping for nearly anything: chicken, pork, steak, or fish.
We’re going to start with some simple ingredients. This is one recipe I don’t use measurements for. In fact, it’s not really a recipe as much as a process. What you need is simple. Butter. Several tablespoons of that glorious stuff. Black pepper, Tony Chachere’s, minced garlic, dried parsley (use fresh if you prefer), salt, and the seafood of your choice. My preferred seafood is crab meat. Hands down my all time favorite. You’ll also need the juice of half a lemon (forgot to grab a picture of that).
In a pan on a medium-low heat, melt 3-4 tablespoons of butter.
Next add all seasonings, except for the lemon juice. Cook until the garlic has simmered down is is looking a bit browned by the butter. I think I have about 1 tsp salt, 1 tsp parsley, 1/2 tsp Tony Chachere’s seasoning, and 2 cloves of minced garlic. Cut back on the salt if you’re using salted butter.
You’ll know you hit the right point as the butter will begin to foam in the pan.
Next, add the seafood and lemon juice.
Cook until the seafood is to your desired level of done-ness.
Typically, the meuniere sauce has much less to it (not all those seasonings) and alot less seafood. Normally it’s just a bit of seafood with a lovely pouring of cooked/browned butter to top your choice of food. But I tend to appreciate much more seafood in my meuniere sauce than that.