Ingredients

• 12 very fresh soft shell crabs, sandbags, aprons and gills removed, rinsed, and patted dry
• 1 1/4 cups crumbled goat cheese
• Olive oil
• Essence, recipe follows
• Salt
• Freshly ground black pepper
• 2 bunches fresh green onions, root ends trimmed and wiped clean.
• Grilled Tomato Coulis, recipe follows

Directions

Essence (Emeril's Creole Seasoning):

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 leaf oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Grilled Tomato-Basil Coulis:

2 pounds large ripe tomatoes

2 tablespoons olive oil

1 tablespoon red wine vinegar

Salt

Freshly ground black pepper

1 tablespoon minced fresh basil leaves

Preheat the grill to medium-high.

Place the tomatoes on the grill and roast, turning, until the skin is evenly charred. Remove and when cool enough to handle, peel and seed the tomatoes.

Place the tomatoes in a blender or food processor, and process with the oil and vinegar. Season, to taste, with salt and pepper. Add the basil, and adjust the seasoning, to taste. Serve warm with the grilled soft shell crabs.

Yield: about 3 cups