Hearts Of Palm Salad With Vine-Ripened Tomatoes, Oranges, Bibb Lettuce, Shaved Fennel, And Fried Soft-Shell Crabs With Cucumber-Yogurt Dressing 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

1/8 teaspoon freshly ground white pepper

1 tablespoon dried leaf oregano

4 soft-shell crabs, cleaned

1/8 teaspoon salt

Salt and freshly ground black pepper

1 tablespoon dried thyme

1/2 pound fennel bulb, tops removed, fronds reserved for garnish

2 heads bibb lettuce, cores trimmed and quartered

1/2 cup seeded, finely chopped cucumbers

1 tablespoon cayenne pepper

2 eggs

2 cups buttermilk

1/2 cup flour

2 tablespoons fresh lime juice

2 tablespoons honey

1 cup plain yogurt

4 oranges, peeled and segmented

Essence, recipe follows

1 tablespoon black pepper

2 tablespoons garlic powder

1/2 cup cornmeal

2 tablespoons salt

2 vine-ripened tomatoes (each about 4 ounces), cut into eighths

1 tablespoon onion powder

1 (14-ounce) jar hearts of palm, drained and quartered on the bias

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