Recipe By : Essence of Emeril Show #EE2433
Serving Size : 4 Preparation Time :
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lg Soft-shell crabs -- cleaned,
- 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 Chives -- chopped
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 to 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.
