Return

Recipe

A A A
  • Total Time:
  • Prep Time: 0 min
  • Cook Time: 0 min

Set Timer

Hours

Minutes

START
00:58:12 STOP
Time done! Reset

Ingredients

For 4 Servings

Change number of servings
US Metric
Change

Directions

Step By Step View
  • 1 In a large pot, heat 2 inches of oil to 375 degrees F.
  • 2 In a bowl, combine the flour, 1 teaspoon of the Essence, 1/4 teaspoon salt, and 1/8 teaspoon cayenne. In another bowl, combine the cornmeal, 1 teaspoon of the Essence, and remaining 1/4 teaspoon salt, and 1/8 teaspoon cayenne.
  • 3 In a small bowl, beat the eggs, water, and remaining teaspoon of Essence. One at a time, lightly coat the crabs with the flour mixture, then dip into the egg wash, followed by the cornmeal to coat.
  • 4 With tongs, lower 2 crabs at a time into the hot oil. Fry, turning once, until golden and crisp, 3 to 4 minutes. Drain on paper towels and season lightly with Essence.
  • 5 Spread both sides of the French bread with tartar sauce. Layer the lettuce, tomatoes and pickles over the bottom half of the bread and top with 1 crab. Close the sandwiches and serve immediately.
  • 6 Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 7 2 1/2 tablespoons paprika
  • 8 2 tablespoons salt
  • 9 2 tablespoons garlic powder
  • 10 1 tablespoon black pepper
  • 11 1 tablespoon onion powder
  • 12 1 tablespoon cayenne pepper
  • 13 1 tablespoon dried oregano
  • 14 1 tablespoon dried thyme
  • 15 Combine all ingredients thoroughly.
  • 16 Yield: 2/3 cup
  • 17 Creole Tartar Sauce:
  • 18 1 large egg
  • 19 1 tablespoon minced garlic
  • 20 2 tablespoons fresh lemon juice
  • 21 1 tablespoon chopped parsley leaves
  • 22 2 tablespoons chopped green onions
  • 23 1 cup olive oil
  • 24 1/4 teaspoon cayenne
  • 25 1 tablespoon Creole or whole-grain mustard
  • 26 1 teaspoon salt
  • 27 Put the egg, garlic, lemon juice, parsley, and green onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend.
  • 28 Transfer to a bowl, cover and refrigerate until well chilled before serving, 1 hour.
  • 29 Yield: 1 1/3 cups
  • 30 Contains Raw Eggs: The Food Network Kitchen 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. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.

Directions

View All Steps
1. In a large pot, heat 2 inches of oil to 375 degrees F.
2. In a bowl, combine the flour, 1 teaspoon of the Essence, 1/4 teaspoon salt, and 1/8 teaspoon cayenne. In another bowl, combine the cornmeal, 1 teaspoon of the Essence, and remaining 1/4 teaspoon salt, and 1/8 teaspoon cayenne.
3. In a small bowl, beat the eggs, water, and remaining teaspoon of Essence. One at a time, lightly coat the crabs with the flour mixture, then dip into the egg wash, followed by the cornmeal to coat.
4. With tongs, lower 2 crabs at a time into the hot oil. Fry, turning once, until golden and crisp, 3 to 4 minutes. Drain on paper towels and season lightly with Essence.
5. Spread both sides of the French bread with tartar sauce. Layer the lettuce, tomatoes and pickles over the bottom half of the bread and top with 1 crab. Close the sandwiches and serve immediately.
6. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
7. 2 1/2 tablespoons paprika
8. 2 tablespoons salt
9. 2 tablespoons garlic powder
10. 1 tablespoon black pepper
11. 1 tablespoon onion powder
12. 1 tablespoon cayenne pepper
13. 1 tablespoon dried oregano
14. 1 tablespoon dried thyme
15. Combine all ingredients thoroughly.
16. Yield: 2/3 cup
17. Creole Tartar Sauce:
18. 1 large egg
19. 1 tablespoon minced garlic
20. 2 tablespoons fresh lemon juice
21. 1 tablespoon chopped parsley leaves
22. 2 tablespoons chopped green onions
23. 1 cup olive oil
24. 1/4 teaspoon cayenne
25. 1 tablespoon Creole or whole-grain mustard
26. 1 teaspoon salt
27. Put the egg, garlic, lemon juice, parsley, and green onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend.
28. Transfer to a bowl, cover and refrigerate until well chilled before serving, 1 hour.
29. Yield: 1 1/3 cups
30. Contains Raw Eggs: The Food Network Kitchen 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. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
Prew Next Step 1 of 4
or use arrow keys
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top