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Fried Soft-Shell Crabs

Date added: December 6, 2007

  • Servings: 4 change
  • Calories per serving: 484
  • Prep time: 25
  • Cook time: 30

Ingredients

  • 4 soft-shell crabs cleaned and rinsed
  • 1/2 cup Crystal Hot Sauce
  • 1 cup Crawfish mashed potatoes
  • 1/2 cup flour, all purpose, bleached, enrich
  • 1 cup dried fine bread crumbs
  • 2 serving eggs beaten
  • 2 tbsp milk, whole, 3.5%, homogenized, w/add vit d
  • 1 cup sauteed spinach (saute with olive oil, garlic, shallots, salt and pepper)
  • 1 cup Tasso Hollandaise Sauce
  • 2 tbsp chives, raw chopped

Recipe Method

1. 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.

2. **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.

3. 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.

4. 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.

Nutritional Facts

Per serving% Daily Value*
Calories 48424%
Fat 23g36%
Cholesterol 385mg128%
Sodium 782mg 33%
Carbohydrates 31g24%

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