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Emeril Lagasse's Las Vegas Restaurants Celebrate Soft Shell Crab Season with a Week of Specials

Emeril Lagasse's Las Vegas Restaurants Celebrate Soft Shell Crab Season with a Week of Specials

LAS VEGAS (April 10, 2014) - Soft shell crabs are coming into season and Emeril Lagasse's Las Vegas restaurants, Delmonico Steakhouse, Emeril's New Orleans Fish House and Table 10 are celebrating with a week of juicy lunch and dinner special menu items April 14-19. From the fried BLT to the croquette monsieur, each restaurant will offer three or more specialty soft shell crab dishes for lunch and dinner with prices starting at $20.

Delmonico Steakhouse's Chef de Cuisine Ronnie Rainwater has created a fried soft shell crab BLT for lunch with citrus aioli, brioche toast and Old Bay chips. For dinner, he has created an appetizer of fried soft shell crab with poached organic golden egg, lemon truffle vinaigrette and frisee salad; a grilled soft shell crab salad with little gem lettuce, creamy corn dressing and toy box tomatoes; and sautéed soft shell crab with guanciale fava bean "risotto" and sorrel sauce as an entrée. 

Chef de Cuisine Heath Cicerelli of Emeril's New Orleans Fish House has created three lunch entrees, including the soft shell crab croquette monsieur with baby arugula, heirloom tomatoes, roasted shallot jam and tangy garlic aioli; sauteed soft shell crab and citrus salad with clementine supremes, jicama and fennel with pea shoots and toasted macadamia nuts; and spicy soft shell crab linguine with baby artichoke, hot peppers, baby spinach and tomato sauce. Cicerelli has also created tempura fried soft shell crab with shiso leaves and shoyu and lime dipping sauce; grilled soft shell and jicama salad with shaved fennel, spinach and toasted macadamia nuts; pan sautéed soft shell crab and vegetable ratatouille with Emeril's creole meuniere sauce and herb and cheese potato rosti; and Abita Amber beer battered soft shell crab and New York strip with white wine asparagus, hickory smoked bacon and creole mustard reduction.

Table 10 Chef de Cuisine Tim Doolittle has created a soft shell crab sandwich for lunch with grilled New Orleans French bread, Creole mayonnaise, fresh cut fries and cabbage and sweet onion slaw. Dinner options include crispy soft shell crab with Emeril's essence emulsion and sweet onion salad or sauteed soft shell crabs with fava beans, wild morel mushrooms and spring pepper sauce.

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