1 bunch of wild ramps
Drizzle of olive oil
Salt and freshly ground black pepper
1 tablespoon Dijon mustard
1 lemon, juiced
1 teaspoon chopped garlic
Hot sauce, to taste
1 cup vegetable oil
4 large softshell crabs, cleaned
1 cup flour
Essence Creole seasoning, recipe follows
1/2 pound wild sorrel, cleaned
1/2 pound watercress, cleaned
12 spears of fresh white asparagus, cooked until tender and chilled
1 tablespoon finely chopped fresh parsley leaves
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
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