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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

Description

Food Network Invites You To Try This Fried Softshell Crab, White Asparagus And Wild Sorrel With A Grilled Ramp Dressing Recipe From Emeril Lagasse.

Food Network