Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 93g / 3 1/3oz Flour - sifted

  2. 1 tablespoon 15ml Dugar

  3. 3/4 cup 177ml Abita Turbo Dog beer

  4. 2 Egg yolks - beaten

  5. Salt - to taste

  6. Freshly-ground black pepper - to taste

  7. 2 Egg whites - beaten stiff peaks

  8. 1 tablespoon 15ml Unsalted butter

  9. 1/2 cup 31g / 1.1oz Minced onions

  10. Emeril's Essence - seeNote

  11. 1/2 lb 227g / 8oz Crawfish tails

  12. 1 teaspoon 5ml Chopped garlic

  13. 2 teaspoons 10ml Finely-chopped fresh parsley leaves

  14. 2 tablespoons 30ml Water

  15. 1/4 cup 36g / 1 1/3oz Fine bread crumbs

  16. 6 cups 1422ml Louisiana soft-shell crabs - cleaned (large)

  17. 2 lbs 908g / 32oz Idaho potatoes - peeled, and Cut into shoestring potatoes

  18. 1 Maw Maw's Slaw - seeNote

Instructions Jump to Ingredients ↑

  1. * Note: See the "Emeril's Essence Information" and "Maw Maw's Slaw" recipes which are included in this collection.

  2. Preheat the fryer.

  3. In a mixing bowl, combine the flour and sugar together. Whisk in the beer, and egg yolks. Whisk until smooth. Season the batter with salt and pepper. Cover the batter and let rest for 30 minutes. Uncover the batter and fold in the beaten egg whites.

  4. In a saute pan, over medium heat, melt the butter. Add the onions. Season with Emeril's Essence. Saute for 1 minute. Add the crawfish. Season with Essence. Saute for 1 minute. Remove from the heat and stir in the garlic, parsley, water and bread crumbs. Cool completely.

  5. Stuff the cavity of each soft-shell with 3 tablespoons of the crawfish filling. Dip the soft-shells in the batter, letting the excess drip off. Hold the body of the crab with the claws and legs hanging down over the hot fat and carefully drop it in. Repeat with the remaining crabs. Fry until golden brown, flipping the crabs with tongs 2 to 3 times to brown evenly. The crabs will float to the surface of the oil when they are cooked. Drain on paper towels. Season with Essence.

  6. Fry the potatoes until golden brown, about 2 to 3 minutes. Drain on paper towels. Season with salt and pepper.

  7. To serve, mound the Maw Maw's Slaw in the center of each plate. Arrange the shoestrings around each plate of slaw. Lay each soft-shell on top of the slaw.

  8. This recipe yields 6 servings.


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