Name: Fried Soft-Shell Crabs
Ingredients: 4 lg Soft-shell crabs,; cleaned and rinsed; 1/2 c Crystal Hot Sauce; 1 c Crawfish mashed potatoes; 1/2 c Flour; 1 c Dried fine bread crumbs; Essence; 2 Eggs, beaten; 2 tb Milk; 1 c Sauteed spinach (saute with olive oil,; Garlic, shallots, salt and pepper); 1 c Tasso Hollandaise Sauce,; hot, recipe follows; 2 tb Chopped chives

The first mark of a healthy church is expositional preaching. It is not only the first mark; it is far and away the most important of them all, because if you get this one right, all of the others should follow… If you get the priority of the Word established, then you have in place the single most important aspect of the church’s life, and growing health is virtually assured, because God has decided to act by His Spirit through His Word… The congregation’s commitment to the centrality of the Word coming from the front, from the preacher, the one specially gifted by God and called to that ministry, is the most important thing you can look for in a church.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs, Dairy		Ew, Text, Import, Esse	1	Servings

INGREDIENTS

4	lg	Soft-shell crabs,; cleaned and rinsed
1/2	c	Crystal Hot Sauce
1	c	Crawfish mashed potatoes
1/2	c	Flour
1	c	Dried fine bread crumbs
		Essence
2		Eggs, beaten
2	tb	Milk
1	c	Sauteed spinach (saute with olive oil,
		Garlic, shallots, salt and pepper)
1	c	Tasso Hollandaise Sauce,; hot, recipe follows
2	tb	Chopped chives

INSTRUCTIONS

Preheat the fryer. Marinate the soft-shells in the hot sauce for 20
minutes. Remove the soft-shells from the sauce. Stuff each soft-shell with
about 1/4 cup of the Crawfish Mash Potatoes. **Place the stuffing in the
soft pocket above the body of the soft-shell. Season the flour and bread
crumbs with Essence. In a small mixing bowl, whisk the eggs and milk
together. Season the mixture with Essence. Dredge the soft-shells in the
flour. Dip the soft-shells in the egg wash, letting any excess drip off.
Dredge the soft-shells in the bread crumbs, coating each side completely.
Hold the body of the crab with the claw and legs hanging down over the hot
oil and carefully drop it in. Fry until golden brown, flipping the crabs
with tongs 2-3 times to brown evenly. The crabs will float to the surface
of the oil when they are cooked. Remove from the fryer and drain on
paper-lined plate. Season the crabs with Essence. Mound the spinach in the
center of the plate. Lay the crabs on top of the spinach. Spoon the
Hollandaise over the crabs and around the plate. Garnish with chives and
peppers.
Yield: 4 serving
Recipe By     :ESSENCE OF EMERIL SHOW #EE2433
Posted to MC-Recipe Digest V1 #233
Date: Tue, 1 Oct 1996 10:58:30 -0400
From: Rowaan <Rowaan@ix.netcom.com>

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