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Ingredients

• canola oil for deep frying
• 4 soft-shell crabs, cleaned and rinsed gently under cold running water
• cajun spice blend, plus more for sprinkling (I like Penzey's)
• 1 cup all-purpose flour, or more if needed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 cage free egg
• 2 cups panko (japanese bread crumbs)
• 6 tablespoons unsalted butter
• 1/3 cup minced shallots
• 8 raw jumbo shrimp, peeled and deveined
• 3/4 cup shrimp or seafood stock (or clam juice)
• 1 cup organic heavy cream
• 1/2 pound cooked crawfish tails, peeled and seasoned with Essence
• 1 teaspoon chopped fresh thyme leaves
• Snipped fresh chives

Description

Just Got Back Last Sunday From The Atlanta Food & Wine Festival. I Have A New Appreciation For Southern Food And I'm So Inspired To Make More Of It! Here Is A Decadent Recipe By Emeril That I Adapted (no Abundance Of Crawfish Here In California...

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