Free Recipe Crab Stuffed Soft-Shells
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Crab Stuffed Soft-Shells Recipe
1 tb Olive oil
2 tb Minced shallots
1/4 c Finely-chopped red onion
3 tb Minced red peppers
1 tb Minced garlic
1/2 c Homemade mayonnaise
3 tb Creole mustard
1 tb Crystal hot sauce
1 tb Worcestershire sauce
1 lb Crab meat; picked over
For cartilage and shells
1 tb Finely-chopped parsley
8 Soft-shell crabs
1 c Seasoned flour
1 Egg; slightly beaten with
2 tb Milk
1 c Seasoned bread crumbs
Oil; for frying
Emeril s Essence; see * Note
1 c Jalapeno homemade tartar
-sauce
1/2 c Sizzled leeks
(julienne leeks tossed in
-flour and fried
Until crispy then seasoned
-with Emeril s
Essence)
1/4 c Grated Parmigiano-Reggiano
-cheese
2 tb Chopped chives
2 tb Brunoise red peppers
Crab Stuffed Soft-Shells Preparation
* Note: See the Emeril”s Essence Information recipe which is included in this collection. In a saute pan, heat the olive oil. When the oil is hot, saute the shallots, onions, peppers, and garlic until slightly wilted, about 2 to 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 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 to 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-lined plate. Continue frying until all the soft-shells are fried. Season with Emeril”s 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. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK – (Show # EE-2342 broadcast 04-20-1998) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-20-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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