*  Exported from  MasterCook II  *
 
                              Fried Soft-Shell Crabs
 
 Recipe By     :ESSENCE OF EMERIL SHOW #EE2433
 Serving Size  :      Preparation Time :
 Categories    :New Text Import		Essence of Emeril
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        4  large         soft-shell crabs, -- cleaned and rinsed                
      1/2  cup           Crystal Hot Sauce                                      
        1  cup           Crawfish mashed potatoes                               
      1/2  cup           flour                                                  
        1  cup           dried fine bread crumbs                                
                         Essence                                                
        2  eggs,         beaten                                                 
        2  tablespoons   milk                                                   
        1  cup           sauteed spinach (saute with olive oil,                 
                         garlic, shallots, salt and pepper)                     
        1  cup           Tasso Hollandaise Sauce, -- hot, recipe follows       
        2  tablespoons   chopped chives                      
 
 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 2-3 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.
 
 Yield: 4 serving
 
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