Soft Shelled Crab Po-Boys with Creole Tartar Sauce

• Vegetable oil, for deep-frying
• 1/2 cup all-purpose flour
• 3 teaspoons Essence, plus more for dusting, recipe follows
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne
• 1/2 cup yellow cornmeal
• 2 large eggs
• 2 tablespoons water
• 4 large soft-shell crabs, cleaned, rinsed, and patted dry
• 4 (7-inch) lengths French bread, cut in 1/2 lengthwise
• 1/2 cup Creole Tartar Sauce, recipe follows
• 2 cups shredded iceberg lettuce
• 12 thin slices ripe tomato
• 12 dill pickle slices

1. In a large pot, heat 2 inches of oil to 375 degrees F.
2. In a bowl, combine the flour, 1 teaspoon of the Essence, 1/4 teaspoon salt, and 1/8 teaspoon cayenne.
3. In another bowl, combine the cornmeal, 1 teaspoon of the Essence, and remaining 1/4 teaspoon salt, and 1/8 teaspoon cayenne.
4. In a small bowl, beat the eggs, water, and remaining teaspoon of Essence.
5. One at a time, lightly coat the crabs with the flour mixture, then dip into the egg wash, followed by the cornmeal to coat.
6. With tongs, lower 2 crabs at a time into the hot oil.
7. Fry, turning once, until golden and crisp, 3 to 4 minutes.
8. Drain on paper towels and season lightly with Essence.
9. Spread both sides of the French bread with tartar sauce.
10. Layer the lettuce, tomatoes and pickles over the bottom half of the bread and top with 1 crab.
11. Close the sandwiches and serve immediately.
12. 2 1/2 tablespoons paprika
13. 2 tablespoons salt
14. 2 tablespoons garlic powder
15. 1 tablespoon black pepper
16. 1 tablespoon onion powder
17. 1 tablespoon cayenne pepper
18. 1 tablespoon dried oregano
19. 1 tablespoon dried thyme
20. Combine all ingredients thoroughly.
21. Yield: 2/3 cup
22. 1 large egg
23. 1 tablespoon minced garlic
24. 2 tablespoons fresh lemon juice
25. 1 tablespoon chopped parsley leaves
26. 2 tablespoons chopped green onions
27. 1 cup olive oil
28. 1/4 teaspoon cayenne
29. 1 tablespoon Creole or whole-grain mustard
30. 1 teaspoon salt
31. Put the egg, garlic, lemon juice, parsley, and green onions in a food processor and puree for 15 seconds.
32. With the processor running, pour the oil through the feed tube in a steady stream.
33. Add the cayenne, mustard, and salt and pulse once or twice to blend.
34. Transfer to a bowl, cover and refrigerate until well chilled before serving, 1 hour.
35. Yield: 1 1/3 cups

vegetable oil, allpurpose, dusting, salt, cayenne, yellow cornmeal, eggs, water, softshell crabs, bread, tartar sauce, thin, dill

Taken from www.foodnetwork.com/recipes/emeril-lagasse/soft-shelled-crab-po-boys-with-creole-tartar-sauce-recipe.html (may not work)