Recipe courtesy of Emeril Lagasse
Yield:
6 servings
Level:
Easy

Ingredients

  • 1 1/2 cups flour, sifted
  • 1 tablespoon sugar
  • 3/4 cup Abita Turbo Dog Beer
  • 2 egg yolks, beaten
  • Salt and pepper
  • 2 egg whites, beaten to stiff peaks
  • 1 tablespoon unsalted butter
  • 1/2 cup minced onions
  • Essence, recipe follows
  • 1/2 pound crawfish tails
  • 1 teaspoon chopped garlic
  • 2 teaspoons finely chopped fresh parsley leaves
  • 2 tablespoons water
  • 1/4 cup fine bread crumbs
  • 6 large Louisiana soft-shells, cleaned
  • 2 pounds Idaho potatoes, peeled and cut into shoestring potatoes
  • 1 recipe of Maw-Maw's Slaw, recipe follows
  • Essence (Emeril's Creole Seasoning):
  • 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 leaf oregano
  • 1 tablespoon dried thyme

Directions

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 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 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 slaw in the center of each plate. Arrange the shoestrings around each plate of slaw. Lay each soft-shell on top of the slaw

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

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

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