Crab Stuffed Soft-shells
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Essnce03 | 4 | Servings | |
INGREDIENTS
| 1 | T | Olive oil |
| 2 | T | Minced shallots |
| 1/4 | c | Finely-chopped red onion |
| 3 | T | Minced red peppers |
| 1 | T | Minced garlic |
| 1/2 | c | Homemade mayonnaise |
| 3 | T | Creole mustard |
| 1 | T | Crystal hot sauce |
| 1 | T | Worcestershire sauce |
| 1 | lb | Crab meat, picked over |
| For cartilage and shells | ||
| 1 | T | Finely-chopped parsley |
| 8 | Soft-shell crabs | |
| 1 | c | Seasoned flour |
| 1 | Egg, slightly beaten with | |
| 2 | T | 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), Essence | ||
| 1/4 | c | Grated Parmigiano-Reggiano |
| cheese | ||
| 2 | T | Chopped chives |
| 2 | T | 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 481
Calories From Fat: 171
Total Fat: 19.5g
Cholesterol: 84.5mg
Sodium: 945.8mg
Potassium: 257.2mg
Carbohydrates: 49.8g
Fiber: 2.5g
Sugar: 3.8g
Protein: 25.6g