| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
French |
Sandwiches, Crab, Seafood, Shellfish |
4 |
Servings |
INGREDIENTS
| 8 |
|
Softshell crabs; cleaned |
|
|
Emeril's Essence; see * Note |
| 1 1/2 |
c |
Flour |
|
|
Oil; for frying |
| 4 |
|
Individual French-bread baguettes |
| 1/2 |
c |
Mayonnaise |
| 1 |
|
Creole tomato; cut into 1/4" slices |
| 2 |
c |
Shredded lettuce |
| 4 |
|
Bags Zap's potato chips |
| 4 |
|
Bottles Abita beer; cold |
INSTRUCTIONS
Preheat the oil. Season the softshells with Emeril's Essence. Season the
flour with Essence. Dredge the softshells in the seasoned flour, coating
completely. Holding the softshell by its head, carefully drag the legs of
the softshell in the hot oil for 1 minute. After 1 minute, drop the
softshell in the oil and fry until golden-brown, about 2 to 3 minutes on
each side. Remove from the oil and drain on a paper-lined plate. Season the
softshells with Essence. Smear the mayonnaise over each side of the
baguettes. Start building the po' boy, with softshells, tomatoes, and
lettuce. Serve the po' boys with Zap's and cold Abita. This recipe yields 4
po' boys.
Recipe Source: EMERIL LIVE with Emeril Lagasse >From the TV FOOD NETWORK -
(Show # EM-1A49 broadcast 10-06-1997) 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
10-07-1997
Recipe by: Emeril Lagasse
Posted to recipelu-digest Volume 01 Number 411 by RecipeLu
<recipelu@geocities.com> on Dec 28, 1997
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