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Fried Softshell Crab, White Asparagus and Wild Sorrel with a Grilled Ramp Dressing (Emeril Lagasse) Recipe

Fried Softshell Crab, White Asparagus and Wild Sorrel with a Grilled Ramp Dressing (Emeril Lagasse) Recipe

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Fried Softshell Crab, White Asparagus and Wild Sorrel with a Grilled Ramp Dressing (Emeril Lagasse)

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Ingredients

Count

Nutrition

1245

Calories

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Ingredients:

Serving

1 bunch of wild ramps
drizzle of olive oil
salt and freshly ground black pepper
1 egg
1 tbsp dijon mustard
1 lemon, juiced
1 tsp chopped garlic
hot sauce , to taste
1 cup vegetable oil
4 large softshell crabs, cleaned
1 cup flour
essence creole seasoning , recipe follows
1/2 lb wild sorrel, cleaned
1/2 lb watercress, cleaned
12 spears of fresh white asparagus , cooked until tender and chilled
1 tbsp finely chopped fresh parsley leaves
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

Preheat the grill. Season the ramps with olive oil, salt and pepper. Place on the grill and cook for about 1 to 2 minutes on each side, or until wilted. Remove and cool completely. In a food processor, fitted with a metal blade, combine the egg, mustard, lemon juice, garlic, hot sauce and grilled ramps. Puree until smooth. Season with salt and pepper. With the machine running, add the oil very slowly in a steady stream. Process until the mixture is thick and creamy. Remove and chill completely. Preheat oil in the fryer to 360 degrees. Season the softshells and flour with Essence. Dredge the softshells in the flour, coating completely. Carefully holding the top of each crab, drag the legs through the oil for 5 seconds to allow the individual legs to fry separately. Then carefully flip the crabs top side down into the oil. Fry until golden brown, 2 to 3 minutes. Turn the crabs over with tongs and continue frying for another 2 to 3 minutes. Drain on paper towels. Season with Creole seasoning. In a mixing bowl, combine the sorrel and watercress. Season with salt and pepper. Season the asparagus with a drizzle of olive oil, salt and pepper. To serve, spoon some of the dressing in the center of each plate. Form 3 spears of the asparagus into a triangle over each pool of dressing. Mound the greens in the center of each triangle. Lay each softshell on top of the greens. Garnish with parsley.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1245.43 Kcal (5214 kJ)
Calories from fat	687.86 Kcal
		% Daily Value*
Total Fat	76.43g	118%
Cholesterol	40.92mg	14%
Sodium	4413.95mg	184%
Potassium	642.85mg	14%
Total Carbs	123.66g	41%
Sugars	36.3g	145%
Dietary Fiber	9.8g	39%
Protein	10.67g	21%
Vitamin C	38.3mg	64%
Vitamin A	0.1mg	4%
Iron	6.5mg	36%
Calcium	261.5mg	26%

Amount Per 100 g
Calories	360.96 Kcal (1511 kJ)
Calories from fat	199.36 Kcal
		% Daily Value*
Total Fat	22.15g	118%
Cholesterol	11.86mg	14%
Sodium	1279.3mg	184%
Potassium	186.32mg	14%
Total Carbs	35.84g	41%
Sugars	10.52g	145%
Dietary Fiber	2.84g	39%
Protein	3.09g	21%
Vitamin C	11.1mg	64%
Iron	1.9mg	36%
Calcium	75.8mg	26%

* 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.