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.
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|Serving Size: 1 Serving (1257g)|
|Recipe Makes: 1|
|Calories from Fat: 1681 (71%)|
|Amt Per Serving||% DV|
|Total Fat 186.7g||249 %|
|Saturated Fat 16.3g||81 %|
|Monounsaturated Fat 116.4g|
|Polyunsanturated Fat 49.7g|
|Cholesterol 277mg||85 %|
|Sodium 886.9mg||31 %|
|Potassium 1901.7mg||50 %|
|Total Carbohydrate 142.6g||42 %|
|Dietary Fiber 16.1g||64 %|
|Sugars, other 126.5g|
|Protein 49.7g||71 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2380
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