Title: Crab stuffed soft-shells
 Categories: E.
      Yield: 4 Servings
 
      1 tb Olive oil
      2 tb Minced shallots
    1/4 c  Finely chopped red onion
      3 tb Minced red peppers
      1 tb Minced garlic
    1/2 c  Homemade mayonnaise
      3 tb Creole mustard
      1 tb Crystal hot sauce
      1 tb Worcestershire sauce
      1 lb Crab meat, picked over for
           Cartilage and shells
      1 tb Finely chopped parsley
      8    Soft-shell crabs
      1 c  Seasoned flour
      1    Egg slightly beaten with 2
           TB milk
      1 c  Seasoned bread crumbs
           Oil for frying
      1 c  Jalapeno homemade tartar
           Sauce
    1/2 c  Sizzled leeks (julienne
           Leeks tossed in flour and
           Fried until
           Crispy then seasoned with
           Essence)
    1/4 c  Grated Parmigiano-Reggiano
           Cheese
      2 tb Chopped chives
      2 tb Brunoise red peppers
 
  In a sauté pan, heat the olive oil. When the oil is hot, sauté the
  shallots, onions, peppers, and garlic until slightly wilted, about 2-3
  minutes. Remove from the heat and turn into a mixing bowl. Stir in the
  mayonnaise, Creole mustard, Crystal hot sauce, Worcestershire sauce,
  crab meat and parsley. Season with salt and pepper. Stuff each crab
  with 3 ounces of filling. Dredge the soft-shells in the seasoned
  flour. Dip into the egg wash, removing any excess. Dredge in the
  seasoned bread crumbs, crusting each side completely. In a sauté pan,
  pour in enough oil to fill 1/4 of the pan. When the oil is hot, add
  the soft-shells in batches. Fry for 2-3 minutes on each side or until
  the soft-shells are golden brown and heated through the center.
  Remove from the pan and drain on a paper-line plate. Continue frying
  until all the soft-shells are fried. Season with Essence. Spoon the
  tartar sauce in the center of the plate and around the rim. Place two
  soft-shells against each other in the center of the sauce. Pile the
  leeks on top of the soft-shells. Garnish with the cheese, chives, and
  peppers.
  
  Yields: 4 servings