• Main
  • Recipes
  • Fried Soft-Shell Crabs with a Shellfish Ragu (Emeril Lagasse) Recipe

Fried Soft-Shell Crabs with a Shellfish Ragu (Emeril Lagasse) Recipe

Posted by
Rate It!
Fried Soft-Shell Crabs with a Shellfish Ragu (Emeril Lagasse)
Add your photo!
Ingredients
24
Count
Nutrition
1258
Calories
Total time
55
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Preheat the oil in a large saucepan or deep fryer to 360 degrees F.
  2. Rinse crabs in water, then pat dry with paper towel. Season each crab with 1 teaspoon of the Essence and set aside.
  3. Combine flour with 4 teaspoons of the remaining Essence, salt and ground black pepper and stir to combine well. Beat the egg with a splash of water in a shallow dish. Lay out the breadcrumbs in a separate shallow dish.
  4. Lightly dredge each crab in the seasoned flour, making sure that the crabs are completely coated.
  5. Dip each crab in eggwash to cover, then coat in bread crumbs.
  6. Holding the crabs by long tongs or balanced on a small skimmer, hold them so that the legs dangle down into the hot oil and fry for 1 minute, or until the legs are stiff. Lower the crab completely into the oil and fry until golden brown, about 2 to 3 minutes. Turn crab over and allow to fry an additional 2 to 3 minutes, or until golden brown and crispy all over. Carefully transfer crabs to paper-lined plates to drain briefly before serving. Sprinkle with Essence when still hot.
  7. In a large skillet over medium high heat melt 2 tablespoons of the butter and saute the shallots until soft, about 2 minutes. Add the garlic and cook for 1 minute. Add the shrimp and the remaining teaspoon of Essence and saute for 1 minute, or until the shrimp turn pink around the edges. Add the shrimp stock, bring to a boil and cook over high heat until the stock is reduced by half. Add the heavy cream and cook until sauce is thick enough to coat the back of a spoon, about 3 minutes. Add the crawfish tails, fresh thyme and snipped chives and cook until heated through. Whisk in the remaining 4 tablespoons of butter and remove sauce from the heat. Taste, adjust seasoning if necessary, and serve the ragu ladled over the fried softshell crabs.
  8. Essence (Emeril's Creole Seasoning):
  9. Combine all ingredients thoroughly and store in an airtight jar or container.
  10. Yield: about 2/3 cup
  11. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1258.06 Kcal (5267 kJ)
Calories from fat 552.13 Kcal
% Daily Value*
Total Fat 61.35g 94%
Cholesterol 299.27mg 100%
Sodium 9195.36mg 383%
Potassium 1538.12mg 33%
Total Carbs 135.66g 45%
Sugars 5.26g 21%
Dietary Fiber 8.78g 35%
Protein 48.1g 96%
Vitamin C 3.5mg 6%
Vitamin A 0.3mg 11%
Iron 14.5mg 81%
Calcium 427.3mg 43%
Amount Per 100 g
Calories 114.71 Kcal (480 kJ)
Calories from fat 50.34 Kcal
% Daily Value*
Total Fat 5.59g 94%
Cholesterol 27.29mg 100%
Sodium 838.46mg 383%
Potassium 140.25mg 33%
Total Carbs 12.37g 45%
Sugars 0.48g 21%
Dietary Fiber 0.8g 35%
Protein 4.39g 96%
Vitamin C 0.3mg 6%
Iron 1.3mg 81%
Calcium 39mg 43%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

Recipe Tags

Weightwatchers Points

  • 29.5
    Points
  • 34
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top