Crab Stuffed Soft-Shells

4 servings
  • 1 tablespoon olive oil
  • 2 tablespoons minced shallots
  • 1/4 cup finely chopped red onion
  • 3 tablespoons minced red peppers
  • 1 tablespoon minced garlic
  • 1/2 cup homemade mayonnaise
  • 3 tablespoons Creole mustard
  • 1 tablespoon Crystal hot sauce
  • 1 tablespoon Worcestershire sauce
  • 1 pound crab meat, picked over for cartilage and shells
  • 1 tablespoon finely chopped parsley
  • 8 soft-shell crabs
  • 1 cup seasoned flour
  • 1 egg slightly beaten with 2 tablespoons milk
  • 1 cup seasoned bread crumbs
  • Oil for frying
  • 1 cup jalapeno homemade tartar sauce
  • 1/2 cup sizzled leeks (julienned leeks tossed in flour and fried until crispy then seasoned with Essence)
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 2 tablespoons chopped chives
  • 2 tablespoons brunoise red peppers
  • 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
  • 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-line plate. Continue frying until all the soft-shells are fried. Season with 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.

Essence (Emeril's Creole Seasoning):
  • 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.

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