| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Essnce03 | 4 | servings | |
INGREDIENTS
| 1 | tb | Olive oil |
| 2 | tb | Minced shallots |
| 1/4 | c | Finely-chopped red onion |
| 3 | tb | Minced red peppers |
| 1 | tb | Minced garlic |
| 1/2 | c | Homemade mayonnaise |
| 3 | tb | Creole mustard |
| 1 | tb | Crystal hot sauce |
| 1 | tb | Worcestershire sauce |
| 1 | lb | Crab meat; picked over |
| For cartilage and shells | ||
| 1 | tb | Finely-chopped parsley |
| 8 | Soft-shell crabs | |
| 1 | c | Seasoned flour |
| 1 | Egg; slightly beaten with | |
| 2 | tb | Milk |
| 1 | c | Seasoned bread crumbs |
| Oil; for frying | ||
| Emeril's Essence; see * Note | ||
| 1 | c | Jalapeno homemade tartar sauce |
| 1/2 | c | Sizzled leeks |
| (julienne leeks tossed in flour and fried | ||
| Until crispy then seasoned with Emeril's | ||
| Essence) | ||
| 1/4 | c | Grated Parmigiano-Reggiano cheese |
| 2 | tb | Chopped chives |
| 2 | tb | Brunoise red peppers |
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. Recipe 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 Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-20-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
A Message from our Provider:
“Life Has Many Choices. Eternity Has Two.”