Categories: Recipes Date: Apr 13, 2009 Title: Crawfish-stuffed soft-shell crab
Soft-shell crabs are starting to trickle in and it's full on crawfish season (how many weeks til Crawfish Monica at Jazz Fest?), which means it's the perfect time to make these Crawfish Stuffed Soft-Shell Crabs. Recipe courtesy of a brilliant market shopper.
Melt butter in sauté pan and cook onion, bell pepper, and garlic until tender. Add crawfish and crabmeat; simmer for 5 minutes. Remove from heat and add just enough bread crumbs to bind mixture. Refrigerate to cool completely.
Heat oil for deep-frying to 350 degrees. Place seafood stuffing between body and upper shell of crabs. Dip crabs in egg wash, then roll in flour. Deep-fry stuffed crabs in 350-degree oil for 7 to 10 minutes or until golden brown. Serve immediately—plain or drizzled with Hollandaise sauce.
Recipe compliments of market shopper