Crab Stuffed Soft-Shells Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 1/2 tablespoons paprika

1 cup jalapeno homemade tartar sauce

2 tablespoons brunoise red peppers

1 tablespoon dried leaf oregano

8 soft-shell crabs

1 tablespoon Worcestershire sauce

1 tablespoon dried thyme

1 tablespoon olive oil

1/4 cup grated Parmigiano-Reggiano cheese

1 tablespoon Crystal hot sauce

1 tablespoon cayenne pepper

1 egg slightly beaten with 2 tablespoons milk

2 tablespoons chopped chives

1 tablespoon minced garlic

1 pound crab meat, picked over for cartilage and shells

1 tablespoon finely chopped parsley

Oil for frying

1 cup seasoned flour

1 tablespoon black pepper

3 tablespoons Creole mustard

3 tablespoons minced red peppers

2 tablespoons garlic powder

1/4 cup finely chopped red onion

2 tablespoons salt

1 cup seasoned bread crumbs

2 tablespoons minced shallots

1 tablespoon onion powder

1/2 cup sizzled leeks (julienned leeks tossed in flour and fried until crispy then seasoned with Essence)

1/2 cup homemade mayonnaise

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