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Reprinted from The Edge 2005.2006
Photo by Greg Bailey
Macadamia-Crusted Soft Shells With Black Beans and Pineapple-Rum Butter Sauce

SERVES SIX

• 2 cups black beans
• 1 46-ounce can 100% pineapple juice
• 1 cup Captain Morgan Original Spiced Rum
• 3 tablespoons chilled butter

Cook beans according to package instructions and keep warm. Before serving, salt to taste and stir in 1/2 cup pineapple-rum butter sauce (recipe follows).

Pineapple-Rum Butter Sauce:
Shake pineapple juice before opening. Pour into a heavy saucepan and cook over medium heat until reduced to 2 to 3 cups. Add rum and reduce to 2 cups. Reduce heat to low and whisk in butter 1 tablespoon at a time right before serving.

Crabs:
• 1 dozen soft-shell crabs
• 1 egg, beaten
• 1 cup flour
• 1 cup chopped macadamia nuts
• 2 tablespoons olive oil
• 1 tablespoon butter

Dredge crabs in flour, shaking off excess. Dip top side in egg and then in chopped nuts. Arrange on a plate and refrigerate until ready to cook. Heat heavy saut? pan over medium heat, melt butter and add olive oil. Place crabs in pan nutcoated side down and fry until nuts are nicely browned. Turn over gently and brown other side. To serve, place black beans in individual heated bowls, top with two crabs each and spoon pineapple-rum butter sauce over and around.

Greg’s Wine Pick:
Landmark Overlook Chardonnay 2003
This elegant Chardonnay has classic pear and apple fruit up front that flow into an oak, butterscotch and caramel finish with a hint of nuttiness. Accompanying this dish, the finish becomes buttery like the sauce and the macadamia nuts make the wine's nut flavors become more pronounced.



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