Crab Stuffed Soft-Shells

Recipe Ingredients

1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Minced shallots
1/4 cup	15g / 0.5oz	Finely-chopped red onion
3 tablespoons	45ml	Minced red peppers
1 tablespoon	15ml	Minced garlic
1/2 cup	118ml	Homemade mayonnaise
3 tablespoons	45ml	Creole mustard
1 tablespoon	15ml	Crystal hot sauce
1 tablespoon	15ml	Worcestershire sauce
1 lb	454g / 16oz	Crab meat - picked over
		For cartilage and shells
1 tablespoon	15ml	Finely-chopped parsley
8		Soft-shell crabs
1 cup	62g / 2.2oz	Seasoned flour
1		Egg - slightly beaten with
2 tablespoons	30ml	Milk
1 cup	146g / 5.1oz	Seasoned bread crumbs
		Oil - for frying
		Emeril's Essence - see * Note
1 cup	237ml	Jalapeno homemade tartar sauce
1/2 cup	118ml	Sizzled leeks
		(julienne leeks tossed in flour and fried
		Until crispy then seasoned with Emeril's
		Essence)
1/4 cup	36g / 1.3oz	Grated Parmigiano-Reggiano cheese
2 tablespoons	30ml	Chopped chives
2 tablespoons	30ml	Brunoise red peppers

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

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-lined plate. Continue frying until all the soft-shells are fried. Season with Emeril's 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.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2342 broadcast 04-20-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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