Fried Asparagus With Crab and Crawfish in Creole Honey Butter

“An appetizing first course from the flavor center of the universe, Louisiana. This dish could easily be the main course for an early lunch accompanied with a spicy pilaf and icy cold beer. Courtesy of Chef Kim Kringlie of The Dakota, featured in The Louisiana New Garde television series. Cooking/prep time approximate.”

Ingredients Nutrition


  1. For the crab/crawfish mixture: Heat olive oil in large skillet; add next six ingredients and saute for a minute.
  2. Add next five ingredients and simmer until reduced by half.
  3. Add onions and butter, one tablespoon at a time, stirring constantly until all the butter is incorporated.
  4. Season to taste and keep warm until served.
  5. For the asparagus: Combine the first five ingredients in a bowl and mix until smooth.
  6. Heat the oil in a heavy bottomed pan to 325°F.
  7. Dip the asparagus pieces in batter and fry until golden.
  8. Remove and drain on paper towels.
  9. To serve, place 4 pieces on warmed plates; divide the crab mixture evenly over the top.

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