Crab stuffed soft-shells

4 servings

Ingredients

QuantityIngredient
1tablespoonOlive oil
2tablespoonsMinced shallots
¼cupFinely chopped red onion
3tablespoonsMinced red peppers
1tablespoonMinced garlic
½cupHomemade mayonnaise
3tablespoonsCreole mustard
1tablespoonCrystal hot sauce
1tablespoonWorcestershire sauce
1poundsCrab meat, picked over for
Cartilage and shells
1tablespoonFinely chopped parsley
8Soft-shell crabs
1cupSeasoned flour
1Egg slightly beaten with 2
TB milk
1cupSeasoned bread crumbs
Oil for frying
1cupJalapeno homemade tartar
Sauce
½cupSizzled leeks (julienne
Leeks tossed in flour and
Fried until
Crispy then seasoned with
Essence)
¼cupGrated Parmigiano-Reggiano
Cheese
2tablespoonsChopped chives
2tablespoonsBrunoise 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