Fried Softshell Crab, White Asparagus And Wild Sorrel With A Grilled Ramp Dressing

Ingredients

Ingredients
  • 1 bunch of wild ramps
  • Drizzle of olive oil
  • Salt and freshly ground black pepper
  • 1 egg*
  • 1 tablespoon Dijon mustard
  • 1 lemon, juiced
  • 1 teaspoon chopped garlic
  • Hot sauce, to taste
  • 1 cup vegetable oil
  • 4 large softshell crabs, cleaned
  • 1 cup flour
  • Essence Creole seasoning, recipe follows
  • 1/2 pound wild sorrel, cleaned
  • 1/2 pound watercress, cleaned
  • 12 spears of fresh white asparagus, cooked until tender and chilled
  • 1 tablespoon finely chopped fresh parsley leaves
ESSENCE (EMERIL'S CREOLE SEASONING):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Description

Cooking Channel Serves Up This Fried Softshell Crab, White Asparagus And Wild Sorrel With A Grilled Ramp Dressing Recipe Recipe From Emeril Lagasse Plus Many Other Recipes At CookingChannelTV.com.

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