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Soft Shelled Crab Po-Boys with Creole Tartar Sauce (Emeril Lagasse) Recipe

Soft Shelled Crab Po-Boys with Creole Tartar Sauce (Emeril Lagasse) Recipe

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Soft Shelled Crab Po-Boys with Creole Tartar Sauce (Emeril Lagasse)

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Ingredients

Count

Nutrition

617

Calories

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Ingredients:

Serving

vegetable oil, for deep-frying
1/2 cup all-purpose flour
3 tsp essence, plus more for dusting, recipe follows
1/2 tsp salt
1/4 tsp cayenne
1/2 cup yellow cornmeal
2 large eggs
2 tbsp water
4 large soft-shell crabs, cleaned, rinsed, and patted dry
4 (7-inch) lengths french bread , cut in 1/2 lengthwise
1/2 cup creole tartar sauce , recipe follows
2 cups shredded iceberg lettuce
12 thin slices ripe tomato
12 dill pickle slices

Directions:

In a large pot, heat 2 inches of oil to 375 degrees F.
In a bowl, combine the flour, 1 teaspoon of the Essence, 1/4 teaspoon salt, and 1/8 teaspoon cayenne. In another bowl, combine the cornmeal, 1 teaspoon of the Essence, and remaining 1/4 teaspoon salt, and 1/8 teaspoon cayenne.
In a small bowl, beat the eggs, water, and remaining teaspoon of Essence. One at a time, lightly coat the crabs with the flour mixture, then dip into the egg wash, followed by the cornmeal to coat.
With tongs, lower 2 crabs at a time into the hot oil. Fry, turning once, until golden and crisp, 3 to 4 minutes. Drain on paper towels and season lightly with Essence.
Spread both sides of the French bread with tartar sauce. Layer the lettuce, tomatoes and pickles over the bottom half of the bread and top with 1 crab. Close the sandwiches and serve immediately.
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
Combine all ingredients thoroughly.
Yield: 2/3 cup
Creole Tartar Sauce:
1 large egg
1 tablespoon minced garlic
2 tablespoons fresh lemon juice
1 tablespoon chopped parsley leaves
2 tablespoons chopped green onions
1 cup olive oil
1/4 teaspoon cayenne
1 tablespoon Creole or whole-grain mustard
1 teaspoon salt
Put the egg, garlic, lemon juice, parsley, and green onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend.
Transfer to a bowl, cover and refrigerate until well chilled before serving, 1 hour.
Yield: 1 1/3 cups
Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	617.41 Kcal (2585 kJ)
Calories from fat	166.44 Kcal
		% Daily Value*
Total Fat	18.49g	28%
Cholesterol	111.96mg	37%
Sodium	3130.24mg	130%
Potassium	1225.36mg	26%
Total Carbs	91.93g	31%
Sugars	11.02g	44%
Dietary Fiber	5.91g	24%
Protein	24.18g	48%
Vitamin C	28.6mg	48%
Iron	7.4mg	41%
Calcium	195.9mg	20%

Amount Per 100 g
Calories	76.81 Kcal (322 kJ)
Calories from fat	20.71 Kcal
		% Daily Value*
Total Fat	2.3g	28%
Cholesterol	13.93mg	37%
Sodium	389.43mg	130%
Potassium	152.45mg	26%
Total Carbs	11.44g	31%
Sugars	1.37g	44%
Dietary Fiber	0.73g	24%
Protein	3.01g	48%
Vitamin C	3.6mg	48%
Iron	0.9mg	41%
Calcium	24.4mg	20%

* 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

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