• Tommy Centola

Feast of the Seven Fishes 2nd Dish Frog Legs Abigail

Updated: Jan 4

I have always loved frog legs. It seems that my dog, Abigail, likes

them too. She is always searching the yard looking for frogs. When

she finds them, she chases them and tries to bite them. So, I lovingly

name this dish after my little girl.

16 pair Frog Legs separated

1 teaspoon Salt

½ teaspoon White Pepper

1 tablespoon Seafood Seasoning Blend

1 cup Flour

½ cup Olive Oil

2 teaspoons Garlic minced

2 tablespoons Clam Juice

1 tablespoon Lemon Juice

1 tablespoon Heavy Cream

6 tablespoons Butter, cold cut into 1-tablespoon pieces

1 tablespoon Fresh Parsley chopped

Pinch Black Pepper

Lightly season frog legs with ½ teaspoon salt and ¼ teaspoon

white pepper. Combine flour with Seafood Seasoning Blend and the

remaining salt and pepper. In batches, dredge legs in flour and shake

off the excess. Heat Olive oil in a large sauté pan over medium-high

heat. Add legs in two batches and cook, turning constantly until golden

brown 2 to 3 minutes per side. Drain on paper towels. Carefully drain

all but 1 tablespoon of oil from the pan and return to heat. Add garlic

and cook, stirring, until fragrant, about 30 seconds. Add clam and

lemon juices and bring to a boil. Cook until reduces by half, about

1 minute. Add heavy cream and cook for 30 seconds. Reduce heat

to medium-low and add the butter, several pieces at a time, stirring

constantly, until all the butter has been incorporated. Remove from

heat. Stir in parsley and black pepper. Return legs to pan and cook

over medium heat to warm through, shaking pan back and forth to

coat evenly with sauce, about 1 minute.

Enjoy!!!

Next Dish Oyster Artichoke Soup

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