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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  1. 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.
  3. 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.
  4. Essence (Emeril's Creole Seasoning):
  5. Combine all ingredients thoroughly and store in an airtight jar or container.
  6. Yield: about 2/3 cup
  7. 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 ServingPer 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 30.5
  • 33

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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