Stuffed soft-shell crabs and jambayala

6 servings

Ingredients

Quantity Ingredient
6 eaches Fresh jumbo soft-shell crabs (uncooked)
1 each Bunch green onions - finely chopped
1 each Clove garlic - minced
1 pounds Lump crabmeat
1 pounds Small shrimp - peeled and finely chopped
½ cup Dry white wine
1 tablespoon Salt
1 tablespoon Cayenne pepper
1 tablespoon White pepper
3 tablespoons Shortening
2 tablespoons All-purpose flour
1½ cup Chopped onions
½ cup Chopped green bell pepper
1 cup Chopped celery
1 each Clove garlic - minced
1 can Whole tomatoes (1-lb. can)
3 cups Stale bread crumbs
8 ounces Fresh mushrooms - finely chopped
3 eaches Egg yolks
1 each Jar diced pimientos (3-oz. jar)
Flour for dredging
2 cups Buttermilk
4 eaches Eggs - beaten
3 cups Crackermeal
½ gallon Peanut oil
¾ cup Tomato sauce
2 cups Raw rice
1 teaspoon Salt
1¼ teaspoon Cayenne pepper
2½ cup Water
1 pounds Raw shrimp - peeled and deveined

Directions

TO STUFF THE CRABS

JAMBALAYA

CRABS: Remove the apron and lungs from each crab, then lift the shoulders and remove gills. Leave the top flaps on. Saute green onions, garlic, crabmeat and shrimp in white wine. Add salt, cayenne pepper, white pepper and bread crumbs. Add mushrooms and stir in egg yolks and pimiento. Mix gently. Allow to come to room temperature, then chill stuffing for at least 1 hour or until firm. Carefully lift the shoulders on each crab and gently stuff the cavity with the mixture. Press the shoulders down to hold in the stuffing. Be careful not to break off any of the legs of the crab. Lay crabs on a heavy baking sheet; sprinkle with salt and cayenne pepper. Dredge them in flour, seasoned with a little salt, cayenne pepper and white pepper, then gently dip the crabs in a wash made of buttermilk and the beaten eggs. Dredge each crab in crackermeal, brading each leg individually with the meal. In a deep pot, heat the peanut oil to 350F. To fry the crabs, hold by the body, allowing the legs to dip into the hot oil for a few seconds before dropping the whole crab into the oil. This will make the legs stand up rather than lie flat.

Crabs will float to the surface when cooked.

JAMBALAYA: Heat shortening. Add flour and stir over medium heat until golden brown. Add onions, green pepper, celery and garlic. Cook slowly in roux until vegetables are transparent, stirring often. Add whole tomates and tomato sauce and cook until an oil film rises to the top. Stir in raw rice, salt, cayenne pepper and water. Cover and cook over a low heat until rice is tender. Add more water if mixture becomes dry.

Serve the crabs, legs up, over a bed of jambalaya. Ladle a tablespoon of Creollaise Sauce over the crabs. Garnish with a wedge of lemon and fried parsley.

Source: Marcelle Bienvenu

Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

Submitted By MICHELLE BASS On 12-31-94

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