Fried Soft-Shell Crabs with a Shellfish Ragu (Emeril Lagasse) Recipe
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Ingredients:
- vegetable oil for deep frying
- 8 soft-shell crabs, cleaned and rinsed gently under cold running water
- 1 egg
Directions:
- Preheat the oil in a large saucepan or deep fryer to 360 degrees F.
- Rinse crabs in water, then pat dry with paper towel. Season each crab with 1 teaspoon of the Essence and set aside.
- Combine flour with 4 teaspoons of the remaining Essence, salt and ground black pepper and stir to combine well. Beat the egg with a splash of water in a shallow dish. Lay out the breadcrumbs in a separate shallow dish.
- Lightly dredge each crab in the seasoned flour, making sure that the crabs are completely coated.
- Dip each crab in eggwash to cover, then coat in bread crumbs.
- Holding the crabs by long tongs or balanced on a small skimmer, hold them so that the legs dangle down into the hot oil and fry for 1 minute, or until the legs are stiff. Lower the crab completely into the oil and fry until golden brown, about 2 to 3 minutes. Turn crab over and allow to fry an additional 2 to 3 minutes, or until golden brown and crispy all over. Carefully transfer crabs to paper-lined plates to drain briefly before serving. Sprinkle with Essence when still hot.
- In a large skillet over medium high heat melt 2 tablespoons of the butter and saute the shallots until soft, about 2 minutes. Add the garlic and cook for 1 minute. Add the shrimp and the remaining teaspoon of Essence and saute for 1 minute, or until the shrimp turn pink around the edges. Add the shrimp stock, bring to a boil and cook over high heat until the stock is reduced by half. Add the heavy cream and cook until sauce is thick enough to coat the back of a spoon, about 3 minutes. Add the crawfish tails, fresh thyme and snipped chives and cook until heated through. Whisk in the remaining 4 tablespoons of butter and remove sauce from the heat. Taste, adjust seasoning if necessary, and serve the ragu ladled over the fried softshell crabs.
- Essence (Emeril's Creole Seasoning):
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Yield: about 2/3 cup
- Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1258.06 Kcal (5267 kJ) | ||
| Calories from fat | 552.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 61.35g | 94% | |
|---|---|---|---|
| Cholesterol | 299.27mg | 100% | |
| Sodium | 9195.36mg | 383% | |
| Potassium | 1538.12mg | 33% | |
| Total Carbs | 135.66g | 45% | |
| Sugars | 5.26g | 21% | |
| Dietary Fiber | 8.78g | 35% | |
| Protein | 48.1g | 96% | |
| Vitamin C | 3.5mg | 6% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 14.5mg | 81% | |
| Calcium | 427.3mg | 43% | |
| Amount Per 100 g | |||
| Calories | 114.71 Kcal (480 kJ) | ||
| Calories from fat | 50.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.59g | 94% | |
|---|---|---|---|
| Cholesterol | 27.29mg | 100% | |
| Sodium | 838.46mg | 383% | |
| Potassium | 140.25mg | 33% | |
| Total Carbs | 12.37g | 45% | |
| Sugars | 0.48g | 21% | |
| Dietary Fiber | 0.8g | 35% | |
| Protein | 4.39g | 96% | |
| Vitamin C | 0.3mg | 6% | |
| Iron | 1.3mg | 81% | |
| Calcium | 39mg | 43% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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