Crab Stuffed Soft-Shells

• 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
• 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

1. In a saute pan, heat the olive oil.
2. When the oil is hot, saute the shallots, onions, peppers, and garlic until slightly wilted, about 2 to 3 minutes.
3. Remove from the heat and turn into a mixing bowl.
4. Stir in the mayonnaise, Creole mustard, Crystal hot sauce, Worcestershire sauce, crab meat and parsley.
5. Season with salt and pepper.
6. Stuff each crab with 3 ounces of filling.
7. Dredge the soft-shells in the seasoned flour.
8. Dip into the egg wash, removing any excess.
9. Dredge in the seasoned bread crumbs, crusting each side completely.
10. In a saute pan, pour in enough oil to fill 1/4 of the pan.
11. When the oil is hot, add the soft-shells in batches.
12. Fry for 2 to 3 minutes on each side or until the soft-shells are golden brown and heated through the center.
13. Remove from the pan and drain on a paper-line plate.
14. Continue frying until all the soft-shells are fried.
15. Season with Essence.
16. Spoon the tartar sauce in the center of the plate and around the rim.
17. Place two soft-shells against each other in the center of the sauce.
18. Pile the leeks on top of the soft-shells.
19. Garnish with the cheese, chives, and peppers.
20. Combine all ingredients thoroughly and store in an airtight jar or container.
21. Yield: about 2/3 cup
22. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
23. Published by William and Morrow, 1993.

olive oil, shallots, red onion, red peppers, garlic, homemade mayonnaise, creole mustard, crystal, worcestershire sauce, crab meat, parsley, crabs, flour, egg, bread crumbs, jalapeno homemade, sizzled leeks, cheese, chives, brunoise red peppers, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/crab-stuffed-soft-shells-recipe.html (may not work)