Crab stuffed soft-shells
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 2 | tablespoons | Minced shallots |
| ¼ | cup | Finely chopped red onion |
| 3 | tablespoons | Minced red peppers |
| 1 | tablespoon | Minced garlic |
| ½ | cup | Homemade mayonnaise |
| 3 | tablespoons | Creole mustard |
| 1 | tablespoon | Crystal hot sauce |
| 1 | tablespoon | Worcestershire sauce |
| 1 | pounds | Crab meat, picked over for |
| Cartilage and shells | ||
| 1 | tablespoon | Finely chopped parsley |
| 8 | Soft-shell crabs | |
| 1 | cup | Seasoned flour |
| 1 | Egg slightly beaten with 2 | |
| TB milk | ||
| 1 | cup | Seasoned bread crumbs |
| Oil for frying | ||
| 1 | cup | Jalapeno homemade tartar |
| Sauce | ||
| ½ | cup | Sizzled leeks (julienne |
| Leeks tossed in flour and | ||
| Fried until | ||
| Crispy then seasoned with | ||
| Essence) | ||
| ¼ | cup | Grated Parmigiano-Reggiano |
| Cheese | ||
| 2 | tablespoons | Chopped chives |
| 2 | tablespoons | Brunoise red peppers |
Directions
In a sauté pan, heat the olive oil. When the oil is hot, sauté the shallots, onions, peppers, and garlic until slightly wilted, about 2-3 minutes. Remove from the heat and turn into a mixing bowl. Stir in the mayonnaise, Creole mustard, Crystal hot sauce, Worcestershire sauce, crab meat and parsley. Season with salt and pepper. Stuff each crab with 3 ounces of filling. Dredge the soft-shells in the seasoned flour. Dip into the egg wash, removing any excess. Dredge in the seasoned bread crumbs, crusting each side completely. In a sauté pan, pour in enough oil to fill ¼ of the pan. When the oil is hot, add the soft-shells in batches. Fry for 2-3 minutes on each side or until the soft-shells are golden brown and heated through the center.
Remove from the pan and drain on a paper-line plate. Continue frying until all the soft-shells are fried. Season with Essence. Spoon the tartar sauce in the center of the plate and around the rim. Place two soft-shells against each other in the center of the sauce. Pile the leeks on top of the soft-shells. Garnish with the cheese, chives, and peppers.
Yields: 4 servings
ESSENCE OF EMERIL SHOW #EE2342