Crab Stuffed Soft-Shells (Emeril Lagasse)

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

1 tablespoon olive oil

2 tablespoons minced shallots

1/4 cup finely chopped red onion

3 tablespoons minced red peppers

1 tablespoon minced garlic

1/2 cup homemade mayonnaise

3 tablespoons creole mustard

1 tablespoon crystal hot sauce

1 tablespoon worcestershire sauce

1 pound 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 tablespoons milk

1 cup seasoned bread crumbs

oil for frying

1 cup jalapeno homemade tartar sauce

1/2 cup sizzled leeks (julienned leeks tossed in flour and fried until crispy then seasoned with essence)

1/4 cup grated parmigiano-reggiano cheese

2 tablespoons chopped chives

2 tablespoons brunoise red peppers

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Directions:

1. In a saute pan, heat the olive oil. When the oil is hot, saute the shallots, onions, peppers, and garlic until slightly wilted, about 2 to 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 saute pan, pour in enough oil to fill 1/4 of the pan. When the oil is hot, add the soft-shells in batches. Fry for 2 to 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.
2. Essence (Emeril's Creole Seasoning):
3. Combine all ingredients thoroughly and store in an airtight jar or container.
4. Yield: about 2/3 cup
5. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

By RecipeOfHealth.com