Preheat the fryer. Marinate the soft-shells in the hot sauce for 20 minutes. Remove the soft-shells from the sauce. Stuff each soft-shell with about 1/4 cup of the Crawfish Mash Potatoes. **Place the stuffing in the soft pocket above the body of the soft-shell. Season the flour and bread crumbs with Essence. In a small mixing bowl, whisk the eggs and milk together. Season the mixture with Essence. Dredge the soft-shells in the flour. Dip the soft-shells in the egg wash, letting any excess drip off. Dredge the soft-shells in the bread crumbs, coating each side completely. Hold the body of the crab with the claw and legs hanging down over the hot oil and carefully drop it in. Fry until golden brown, flipping the crabs with tongs 2-3 times to brown evenly. The crabs will float to the surface of the oil when they are cooked. Remove from the fryer and drain on paper-lined plate. Season the crabs with Essence. Mound the spinach in the center of the plate. Lay the crabs on top of the spinach. Spoon the Hollandaise over the crabs and around the plate. Garnish with chives and peppers. Yield: 4 serving Recipe By :ESSENCE OF EMERIL SHOW #EE2433 Posted to MC-Recipe Digest V1 #233 Date: Tue, 1 Oct 1996 10:58:30 -0400 From: Rowaan
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|Serving Size: 1 Serving (714g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 485 (40%)|
|Amt Per Serving||% DV|
|Total Fat 53.9g||72 %|
|Saturated Fat 16.4g||82 %|
|Monounsaturated Fat 19.8g|
|Polyunsanturated Fat 8.5g|
|Cholesterol 2115.6mg||651 %|
|Sodium 2609.4mg||90 %|
|Potassium 1006.9mg||26 %|
|Total Carbohydrate 103.9g||31 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 98.7g|
|Protein 79.3g||113 %|
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Calories per serving: 1227
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