Crab stuffed soft-shells

Yield: 4 servings

Measure 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
\N \N Cartilage and shells
1 tablespoon Finely chopped parsley
8 \N Soft-shell crabs
1 cup Seasoned flour
1 \N Egg slightly beaten with 2
\N \N TB milk
1 cup Seasoned bread crumbs
\N \N Oil for frying
1 cup Jalapeno homemade tartar
\N \N Sauce
½ cup Sizzled leeks (julienne
\N \N Leeks tossed in flour and
\N \N Fried until
\N \N Crispy then seasoned with
\N \N Essence)
¼ cup Grated Parmigiano-Reggiano
\N \N Cheese
2 tablespoons Chopped chives
2 tablespoons Brunoise red peppers

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

Similar recipes