| 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
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