Ingredients Jump to Instructions ↓

  1. 4 large soft-shell crabs , cleaned and rinsed gently in cool water

  2. 1/2 cup hot sauce

  3. 1 cup Crawfish Mashed Potatoes, recipe follows

  4. 1/2 cup flour

  5. 1 cup dried fine bread crumbs

  6. Essence, recipe follows

  7. 2 eggs, beaten

  8. 2 tablespoons milk

  9. 1 cup Sauteed spinach (saute with olive oil , garlic, shallots , salt and pepper)

  10. 1 cup Tasso Hollandaise Sauce , hot, recipe follows

  11. 2 tablespoons chopped chives

  12. 2 tablespoons chopped red pepper

  13. 2 pounds white potatoes , peeled, diced

  14. 4 tablespoons butter

  15. 1 teaspoon minced garlic

  16. 1 tablespoon chopped chives

  17. 1 pound crawfish tails, cooked

  18. 1/2 to 1 cup heavy cream

  19. Salt and white pepper

  20. Emeril's "Essence" Creole Seasoning (also referred to as Bayou Blast)

  21. 2 1/2 tablespoons paprika

  22. 2 tablespoons salt

  23. 2 tablespoons garlic powder

  24. 1 tablespoon black pepper

  25. 1 tablespoon onion powder

  26. 1 tablespoon cayenne pepper

  27. 1 tablespoon dried oregano

  28. 1 tablespoon dried thyme

  29. 2 egg yolks

  30. 1 teaspoon fresh lemon juice

  31. 1/4 teaspoon salt

  32. 1/8 teaspoon Tabasco pepper sauce

  33. 2 teaspoons water

  34. 1 stick (1/4 pound) butter, melted warm

  35. About 1/4 cup finely chopped tasso or spiced ham

Instructions Jump to Ingredients ↑

  1. Preheat the fryer.

  2. 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 Mashed Potatoes. Place the stuffing in the soft pocket above the body of the soft-shell. Season the flour and bread crumbs with Essence.

  3. 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 to 3 times to brown evenly.

  4. 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.

  5. Place the potatoes in a pot and cover with water. Season the water with salt. Bring the potatoes up to a boil and reduce to a simmer . Simmer the potatoes until fork tender, about 8 to 10 minutes.

  6. Remove from the heat and drain . Place the drained potatoes back in the pot and return to the heat. Cook the potatoes for 2 minutes, stirring constantly, to dehydrate the potatoes.

  7. In a saute pan, melt the butter. Saute the potatoes in the melted butter for 2 minutes. Stir in the garlic and chives. Season the crawfish with Essence. Using a hand-held masher, mash the potatoes with the remaining butter. Fold in the crawfish and continue mashing. Add in enough cream to the desired texture. Season the mashed potatoes with salt and pepper.

  8. Combine all ingredients thorouhgly.

  9. In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice, salt, Tabasco pepper sauce, and water until pale yellow and slightly thick. Be careful not to let the bowl touch the water. Remove the bowl from the pot, and whisking vigorously, add the butter, 1 teaspoon at a time, until all is incorporated. Add the tasso and continue whisking for 30 seconds. Serve immediately.


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