Turbo dog stuffed soft shells

6 servings

Ingredients

Quantity Ingredient
1½ cup flour; sifted
1.00 tablespoon dugar
¾ cup abita turbo dog beer
2.00 egg yolks; beaten
1 salt; to taste
1 freshly-ground black pepper; to taste
2.00 egg whites; beaten stiff peaks
1.00 tablespoon unsalted butter
½ cup minced onions
1 emeril's essence; see * note
½ pounds crawfish tails
1.00 teaspoon chopped garlic
2.00 teaspoon finely-chopped fresh parsley leaves
2.00 tablespoon water
¼ cup fine bread crumbs
6.00 large louisiana soft-shell crabs; cleaned
2.00 pounds idaho potatoes; peeled, and
1 cut into shoestring potatoes
1.00 recipe maw maw's slaw; see * note

Directions

* Note: See the "Emeril's Essence Information" and "Maw Maw's Slaw" recipes which are included in this collection.

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 Emeril's 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 of 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 Maw Maw's Slaw in the center of each plate. Arrange the shoestrings around each plate of slaw. Lay each soft-shell on top of the slaw. This recipe yields 6 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B18 broadcast 04-07-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

04-16-1998

Recipe by: Emeril Lagasse

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