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
- 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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