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Crab: Crab Stuffed Soft Shells

Source of Recipe

Emeril Lagasse


List of Ingredients

1 tablespoon olive oil
2 tablespoons minced shallot
1/4 cup fine chopped red onion
3 tablespoons minced red peppers
1 tablespoon minced garlic
1/2 cup mayonnaise
3 tablespoons creole mustard
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
1 pound crab meat, picked clean
1 tablespoon fine chopped parsley
8 soft shell crab
1 cup seasoned flour
1 slightly beaten egg with 2 tbl. milk
1 cup seasoned bread crumbs
1 cup tartar sauce
1/4 cup Parmesan cheese


Recipe

In a saute pan, heat the olive oil. When the oil is hot, sauteé the shallots, onions, peppers, and garlic until slightly wilted, about 2-3 minutes. Remove from the heat and turn into a mixing bowl. Stir in the mayo, mustard, 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 2-3 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-line plate. Continue frying until all the soft-shells are fried. Season with 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. Yields: 4 servings