Crab Stuffed Soft-shells Recipe

Crab Stuffed Soft-shells Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
1 tbsp: Olive oil,
2 tbsp: Minced shallots,
1/4 cup: Finely chopped red onion,
3 tbsp: Minced red peppers,
1 tbsp: Minced garlic,
1/2 cup: Homemade mayonnaise,
3 tbsp: Creole mustard,
1 tbsp: Crystal hot sauce,
1 tbsp: Worcestershire sauce,
1 lbs: Crab meat, picked over for
Cartilage and shells,
1 tbsp: Finely chopped parsley,
8: Soft-shell crabs,
1 cup: Seasoned flour,
1: Egg slightly beaten with 2,
TB milk,
1 cup: Seasoned bread crumbs,
Oil for frying,
1 cup: Jalapeno homemade tartar,
Sauce,
1/2 cup: Sizzled leeks, (julienne
Leeks tossed in flour and,
Fried until,
Crispy then seasoned with,
Essence),
1/4 cup: Grated Parmigiano-Reggiano,
Cheese,
2 tbsp: Chopped chives,
2 tbsp: Brunoise red peppers,

Directions:

In a saut

pan, heat the olive oil. When the oil is hot, saut

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
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 saut

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. Pile the
leeks on top of the soft-shells. Garnish with the cheese, chives, and
peppers.

Yields: 4 servings

ESSENCE OF EMERIL SHOW #EE2342


Source from luhu.jp