Turbo dog stuffed shells

4 servings

Ingredients

Quantity Ingredient
1½ cup Flour, sifted
1 tablespoon Sugar
¾ cup Abita Turbo Dog Beer
2 Egg yolks, beaten
Salt and pepper
2 Egg whites, beaten to stiff
Peaks
1 tablespoon Unsalted butter
½ cup Minced onions
Essence
½ pounds Crawfish tails
1 teaspoon Chopped garlic
2 teaspoons Finely chopped fresh parsley
Leaves
2 tablespoons Water
¼ cup Fine bread crumbs
6 larges Louisiana soft-shells,
Cleaned
2 pounds Idaho potatoes, peeled and
Cut into shoestring
Potatoes
1 Recipe of Maw-Maw's Slaw,
Recipe follows

Directions

Preheat the fryer. In a mixing bowl, combine the flour and sugar together. Whisk in the beer, and egg yolks. Whisk until smooth.

Season the batter with salt and pepper. Cover the batter and let rest for 30 minutes. Uncover the batter and fold in the beaten egg whites.

In a saute pan, over medium heat, melt the butter. Add the onions.

Season with Essence. Saute for 1 minute. Add the crawfish. Season with Essence. Saute for 1 minute. Remove from the heat and stir in the garlic, parsley, water and bread crumbs. Cool completely. Stuff the cavity of each soft-shell with 3 tablespoons of the crawfish filling. Dip the soft-shells in the batter, letting the excess drip off. Hold the body the crab with the claws and legs hanging down over the hot fat and carefully drop it in. Repeat with the remaining crabs. Fry until golden brown, flipping the crabs with tongs 2 to 3 times to brown evenly. The crabs will float to the surface of the oil when they are cooked. Drain on paper towels. Season with Essence. Fry the potatoes until golden brown, about 2 to 3 minutes. Drain on paper towels. Season with salt and pepper. To serve, mound the slaw in the center of each plate. Arrange the shoestrings around each plate of slaw. Lay each soft-shell on top of the slaw.

Yield: 6 servings

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