Fried Softshell Crab, White Asparagus And Wild Sorrel with A

Ready in 1 hour

Top-ranked recipe named "Fried Softshell Crab, White Asparagus And Wild Sorrel with A"

Share it:

Try this Fried Softshell Crab, White Asparagus And Wild Sorrel with A recipe, or contribute your own. "Mustard" and "Emeril" are two tags used to describe Fried Softshell Crab, White Asparagus And Wild Sorrel with A.


Ingredients

Are you making this? 
1/2 lb Watercress; cleaned
Creole seasoning
12 Spears fresh white asparagus
1 c Vegetable oil
Salt
1 tb fresh parsley; Finely chopped
1 bn Wild ramps
Drizzle olive oil
Black Pepper; freshly ground
1 Lemon; juiced
4 lg Softshell crabs; cleaned
1 c Flour
1 ts Garlic; chopped
1 Egg; *
Hot sauce; to taste
1/2 lb Wild sorrel; cleaned
1 tb Dijon mustard

Original recipe makes 1

Servings  

Preparation

Preheat the grill. Season the ramps with olive oil, salt and pepper. Place on the grill and cook for about 1 to 2 minutes on each side, or until wilted. Remove and cool completely. In a food processor, fitted with a metal blade, combine the egg, mustard, lemon juice, garlic, hot sauce and grilled ramps. Puree until smooth. Season with salt and pepper. With the machine running, add the oil very slowly in a steady stream. Process until the mixture is thick and creamy. Remove and chill completely. Preheat oil in the fryer to 360 degrees. Season the softshells and flour with Essence. Dredge the softshells in the flour, coating completely. Carefully holding the top of each crab, drag the legs through the oil for 5 seconds to allow the individual legs to fry separately. Then carefully flip the crabs top side down into the oil. Fry until golden brown, 2 to 3 minutes. Turn the crabs over with tongs and continue frying for another 2 to 3 minutes. Drain on paper towels. Season with Creole seasoning. In a mixing bowl, combine the sorrel and watercress. Season with salt and pepper. Season the asparagus with a drizzle of olive oil, salt and pepper. To serve, spoon some of the dressing in the center of each plate. Form 3 spears of the asparagus into a triangle over each pool of dressing. Mound the greens in the center of each triangle. Lay each softshell on top of the greens. Garnish with parsley. Yield: 4 servings *RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell." Per serving: 2434 Calories (kcal); 220g Total Fat; (79% calories from fat); 20g Protein; 106g Carbohydrate; 0mg Cholesterol; 286mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 43 1/2 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC30 Converted by MM_Buster v2.0n.

Calories Per Serving: 2380 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Fried Softshell Crab, White Asparagus And Wild Sorrel with A. Be the first to review it!

I'd rate it:


sign in to add your comment

Learn more

Crab Asparagus Wild Rice

Recipe ideas by email


Reviews

There are no reviews yet. Be the first!

Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free