* Note: See the ?Emeril?s Essence Information? recipe which is included in this collection. Preheat the deep-fat fryer. For the salad: In a mixing bowl, combine all the ingredients together. For the softshells: To clean, remove the tail, gills, and eyes. Season with salt and pepper. For the tempura batter: Whisk all the ingredients resulting in a smooth batter. Season with salt and pepper. Dip the softshell into the tempura batter, shaking off any excess. Remove the basket from the fryer. First, carefully holding the top of the softshell, drag the legs through the oil first, for 1 minute. This will allow the individual legs to fry separately instead together. Then lay the softshell, top side down, into the oil. Fry for 2 to 3 minutes or until golden, flip the softshell over and continue frying for additional 2 to 3 minutes. Remove from the fryer and allow to drain on a paper-lined plate. To assemble, mound the salad in the center of the platter. Arrange the softshell crabs around the salad. Drizzle the gastrique over the entire platter. Garnish with the chopped peanuts, chopped chives, Emeril?s Essence and the long chives. This recipe yields 2 servings. Comments: The original recipe title as listed is ?Tempura Softshell Crabs With Oriental Salad And Citrus Gastrique?. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2288 broadcast 02-18-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - email@example.com 03-08-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (1031g)|
|Recipe Makes: 2|
|Calories from Fat: 366 (16%)|
|Amt Per Serving||% DV|
|Total Fat 40.7g||54 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 17.1g|
|Polyunsanturated Fat 14.1g|
|Cholesterol 220.3mg||68 %|
|Sodium 701.1mg||24 %|
|Potassium 1104.7mg||29 %|
|Total Carbohydrate 437.6g||129 %|
|Dietary Fiber 7.4g||30 %|
|Sugars, other 430.2g|
|Protein 40.7g||58 %|
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Calories per serving: 2245
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