Ingredients

2 tablespoons butter
4 ounces Smithfield Ham
1 1/2 cups onions
1 tablespoon garlic
3 medium (1 1/2 cups) fresh tomatoes, peeled, seeded and chopped
Salt
Crushed red pepper flakes
2 cups long grain white rice
1 quart shrimp stock
18 large Gulf oysters, shucked
1 cup English peas, frozen

Essence, recipe follows
12 large softshell crabs, cleaned
3 cups corn flour
2 eggs, beaten with 1 tablespoon of milk
2 cups Lemon Butter Sauce, hot, recipe follows
1 tablespoon finely chopped parsley leaves

Directions

In a Dutch oven,
over medium heat, melt the butter. Add the ham and render until crispy, about 2 to 3
minutes. Add the onions. Saute for 2 minutes. Add the garlic and tomatoes. Season with
salt and pinch of pepper flakes. Continue to saute for 3 minutes. Stir in the rice and
stock. Bring the liquid to a boil, reduce the heat to medium-low, cover and simmer for 20
minutes. Season the oysters with Essence. Add the oysters and peas, continue to cook for
5 minutes. Remove from the heat and season with salt and pepper. Season the softshell
crabs with Essence. Season the corn flour and egg wash with Essence. Dredge the
softshell crabs in the seasoned flour. Dip each softshell in the egg wash. Dredge the
softshell crabs for a second time in the seasoned flour, coating completely. Carefully
drag the legs of the softshell crabs in the oil for 30 seconds. Then carefully drop the

softshell crabs in the hot oil. Fry until golden brown, about 3 to 4 minutes. Remove and
drain on paper towels. Season with Essence. To serve, lay two of the softshell crabs,
legs up on the bottom of each plate. Spoon the pilau in the center of each softshell.
Drizzle the sauce over the top and garnish with
parsley.

Ingredients

Emeril's ESSENCE Creole Seasoning (also referred to
as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Directions

Combine all ingredients thoroughly.
Yield: 2/3 cup

Ingredients

LEMON BUTTER SAUCE

Recipe courtesy of Emeril Lagasse

1 cup dry white wine
3 lemons, peeled and quartered
2 tablespoons minced garlic
1 tablespoon minced shallots
1 teaspoon salt
3 turns freshly ground black pepper
1 dash Worcestershire sauce
1 dash hot pepper sauce
1/2 cup heavy cream
1/2 pound (2 sticks) unsalted butter, cut up, at room temperature
1 tablespoon finely chopped fresh parsley

Directions

Heat a large
nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic,
and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk.
Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is

somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low
heat, whisk in the butter a few pats at a time. When all of the butter has been added,
remove from the heat, but continue whisking until all of the butter is incorporated into
the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley.
Serve immediately, or keep warm for a few minutes until ready to use.