Recipe courtesy of Emeril Lagasse
Total:
13 min
Prep:
10 min
Cook:
3 min
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 6 small soft-shell crabs, cleaned
  • 1/3 cup all-purpose flour
  • 5 teaspoons Essence, recipe follows
  • 1 1/4 cups panko bread crumbs
  • 2 eggs beaten
  • 2 tablespoons milk
  • Vegetable oil, for deep frying
  • 1 recipe Maque Choux, recipe follows
  • 1 recipe Chili-Lime Dressing, recipe follows
Maque Choux:
  • 2 teaspoons olive oil
  • 4 tablespoons unsalted butter
  • 1 cup small diced onion
  • 3/4 cup small diced red bell pepper
  • 1/2 cup small diced celery
  • 1 tablespoon minced garlic
  • 4 cups sweet yellow corn
  • 2 teaspoons Essence, recipe follows
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 cup heavy cream
  • 1 tablespoon chopped fresh parsley leaves
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
Chili-Lime Dressing:
  • 6 tablespoons sweet chili garlic sauce
  • 2 tablespoons fresh lime juice
  • 2 teaspoons sesame seeds, lightly toasted
  • 3/4 teaspoon sesame oil
  • 1/4 cup olive oil

Directions

Combine the flour with 1 teaspoon of the Essence in a shallow bowl. In another shallow bowl, combine the bread crumbs with the remaining 4 teaspoons of Essence. In a third bowl, mix together the eggs with the milk.

Dredge the crabs in the flour, dip into the egg mixture, then dredge in the bread crumb mixture, coating evenly.

Heat the vegetable oil to 360 degrees F. 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 evenly brown. The crabs will float to the surface of the oil when they are cooked. Drain on paper towels.

To serve, divide the Maque Choux among 6 shallow rimmed bowls, and place 1 crab on top of the Maque Choux. Drizzle the plate with the vinaigrette.

Maque Choux:

Heat a Dutch oven over medium-high heat. Add the olive oil and butter and cook until the butter is melted, about 45 seconds. Add the onions, bell peppers and celery to the pan and cook, stirring often, until the onions are translucent, and the peppers ad celery are soft, about 4 to 5 minutes. Add the garlic, corn, Essence, salt and cayenne to the pan and cook, stirring often, for 10 minutes. Pour the cream into the pan and continue to cook the corn, stirring, until tender and most of the cream has reduce and the maque choux is creamy, about 5 minutes. Add the chopped parsley to the pan and serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

Chili-Lime Dressing:

Combine the sweet chili garlic sauce, lime juice, sesame seeds and sesame oil in a medium bowl and stir well to combine. Whisking, slowly add the olive oil in a steady stream and whisk to combine. Set aside until ready to serve. (The chili-lime dressing will keep, covered, in the refrigerator for up to 3 days.)

IDEAS YOU'LL LOVE

Soft-Shell Crabs with Grenobois

Recipe courtesy of Alex Lee

Soft Shell Crab Sandwich

Recipe courtesy of Spike Mendelsohn

Soft-Shell Chili Crabs with Mango Noodle Salad

Recipe courtesy of Ching-He Huang

Soft-Shell Crab BLT with Saffron Aioli and Peppercress

Recipe courtesy of Michael Symon

Pasta with Soft Shell Crabs

BBQ Soft-Shell Crabs with Grilled Vidalia Onions

Recipe courtesy of Chris Holmes

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Emeril's Florida

2:30pm | 1:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Cheap Eats

7pm | 6c

Cheap Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cheap Eats

8pm | 7c

Cheap Eats

8:30pm | 7:30c

Cheap Eats

9pm | 8c

Cheap Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cheap Eats

12am | 11c

Cheap Eats

12:30am | 11:30c

Cheap Eats

1am | 12c

Cheap Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c