Folly Pier Stone Crab with Butterbeans and Beurre Blanc
recipe yields 4 Servings - 1 large shallot, sliced - 1 cup white wine - ½ lemon, juiced - ¼ cup whipping cream - 1 stick unsalted butter, diced - 2 tablespoons
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Cooking tools:
- Stockpot
- Saucepan
- Fine-mesh sieve
- Colander
- Pan
- Ramekin
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spoon
- Serving bowl
- Stove
Ingredients
- 1 large shallot, sliced
- 1 cup white wine
- ½ lemon, juiced
- ¼ cup whipping cream
- 1 stick unsalted butter, diced
- 2 tablespoons Kosher salt, as needed
- 1 pound butterbeans
- 1 bunch parsley, stemmed and chopped
- 2 dozen stone crab claws (or as many as you can find)
- 5 bay leaves (preferably fresh)
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