Softshell po' boys

Yield: 4 servings

Measure Ingredient
8.00 softshell crabs; cleaned
1 emeril's essence; see * note
1½ cup flour
1 oil; for frying
4.00 individual french-bread baguettes
½ cup mayonnaise
1.00 creole tomato; cut into 1/4 slices
2.00 cup shredded lettuce
4.00 bags zap's potato chips
4.00 bottles abita beer; cold

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Preheat the oil. Season the softshells with Emeril's Essence. Season the flour with Essence. Dredge the softshells in the seasoned flour, coating completely. Holding the softshell by its head, carefully drag the legs of the softshell in the hot oil for 1 minute. After 1 minute, drop the softshell in the oil and fry until golden-brown, about 2 to 3 minutes on each side. Remove from the oil and drain on a paper-lined plate. Season the softshells with Essence. Smear the mayonnaise over each side of the baguettes. Start building the po' boy, with softshells, tomatoes, and lettuce. Serve the po' boys with Zap's and cold Abita. This recipe yields 4 po' boys.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A49 broadcast 10-06-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

10-07-1997

Recipe by: Emeril Lagasse

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