Chez Marcelle's Stuffed Soft-Shell Crabs

Ingredients

• 1 bunch green onions, finely chopped
• 1 clove garlic, minced
• 1 pound lump crab meat
• 1 pound shrimp, ground
• ½ cup dry white wine
• 3 ounces diced pimentos
• ½ pound chopped mushrooms
• ½ teaspoon cayenne
• ¼ teaspoon white pepper
• Salt to taste
• 2 ¼ cups stale bread crumbs
• 10 jumbo soft-shell crabs, gills removed
• 3 egg yolks, lightly beaten
• Flour for dredging seasoned with salt, red and white pepper
• 1 ½ cups buttermilk
• 2 beaten eggs
• Cracker meal
• 1 quart peanut oil
• Lemon wedges and fried parsley for garnish

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    1364 calories; 97 grams fat; 17 grams saturated fat; 0 grams trans fat; 43 grams monounsaturated fat; 31 grams polyunsaturated fat; 36 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 82 grams protein; 473 milligrams cholesterol; 1649 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Cook green onions, garlic, crab and shrimp in white wine about three minutes. Add pimentos, mushrooms, cayenne, white pepper and salt and bread crumbs and cook a minute or two longer. Stir in yolks.
2. Chill stuffing for about 1 hour, until firm. Carefully stuff each side cavity of crabs with mixture.
3. Season crabs with salt, white pepper and cayenne. Dredge in flour; dip in a mixture of buttermilk and eggs, then in cracker meal, breading each leg individually.
4. Heat oil in deep pot to 375 degrees. Deep fry a few crabs at a time until golden brown on both sides.
5. Serve crabs with Creolaise sauce. Garnish with lemon and fried parsley.

1 hour 15 minutes