Recipe - Fried Soft-Shell Crabs

4 lg Softshell crabs,; cleaned
and rinsed
One half cup Crystal Hot Sauce
1 cup Crawfish mashed potatoes
One half cup Flour
1 cup Dried fine bread crumbs
Essence
2 Eggs, beaten
2 tablespoon Milk
1 cup Sauteed spinach (saute with
olive oil,
Garlic, shallots, salt and
pepper)
1 cup Tasso Hollandaise Sauce,;
hot, recipe follows
2 tablespoon Chopped chives

Preheat the fryer. Marinate the softshells in the hot sauce for 20
minutes. Remove the softshells from the sauce. Stuff each softshell with
about One fourth cup of the Crawfish Mash Potatoes. **Place the stuffing in the
soft pocket above the body of the softshell. 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 softshells in the
flour. Dip the softshells in the egg wash, letting any excess drip off.
Dredge the softshells 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 23 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
paperlined 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.

Yield: 4 serving

Recipe By :ESSENCE OF EMERIL SHOW #EE2433

Posted to MCRecipe Digest V1 #233

Date: Tue, 1 Oct 1996 10:58:30 0400

From: Rowaan Rowaan@ix.netcom.com