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Crab Stuffed Soft-shells

Crab Stuffed Soft-shells

  • Prep Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings


  • 1 tablespoon olive oil
  • 1/4 cup finely chopped red onion
  • 3 tablespoons minced red peppers
  • 2 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 1/2 cup homemade mayonnaise
  • 3 tablespoons Creole mustard
  • 1 teaspoon Crystal hot sauce
  • 1 teaspoon Worcestershire sauce
  • 1 pound jumbo lump crab meat, picked over for cartilage and shells
  • 1 tablespoon finely chopped parsley
  • 8 soft-shell crabs
  • 1 cup seasoned flour
  • 1 egg slightly beaten with 2 tablespoons milk
  • 1 cup seasoned bread crumbs
  • Oil for frying
  • 1 cup Green Onion Tartar sauce
  • 2 tablespoons chopped chives
  • 2 tablespoons 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 to 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 saute 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 to 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.

    Place a soft-shell in the center of the sauce. Spoon any leftover crabmeat on top and then stack the second soft-shell on top.  Garnish with the chives and peppers.

Recipe Details