- 2 red bell peppers, stemmed, seeded and quartered
- 2 cloves garlic
- 1 cup fresh or frozen fava beans, blanched
- 2 cups mushrooms such as shitake and oyster, sliced
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground white pepper
- 1 cup all-purpose flour
- 1 tablespoon Emeril's Essence Creole Seasoning
- 4 large soft-shell crabs, cleaned
- 4 tablespoons unsalted butter
In a medium size sauce pan, add the bell peppers, garlic and just enough water to cover. Bring to a boil and then reduce the heat to a simmer. Simmer the peppers for 20 minutes or until they are very soft. Transfer the peppers to the bowl of a blender, add just enough water to process and then blend until smooth. Strain the sauce through a fine mesh sieve and set aside.
In a large saute pan over medium-high heat, melt 2 tablespoons of the butter and when hot add the mushrooms in batches. Cook the mushrooms until tender, about 3 to 4 minutes. Add the fava beans and 1/4 cup of water and continue to cook until the fava beans are hot and the water has evaporated. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and keep warm while cooking the crabs.
In a shallow pan whisk together the flour, Creole seasoning, and 1/2 teaspoon salt. Dredge the crabs in the flour mixture.
In a large saute pan over medium-high heat melt 2 tablespoons of butter. When the butter begins to bubble add the crabs to the pan and cook for 3 minutes per side. You may do this in batches, if necessary. Transfer the crabs to a paper towel lined platter to drain.
Gently reheat the pepper sauce over medium low heat.
To serve, spoon 2 tablespoons of the sauce onto each plate, top with the vegetables and then a crab.