Andouille-Crusted Soft-Shell Crabs

Serves 6

Ingredients

Lobster Corn Stock

• 1 cup heavy cream

• 4 eggs

• 1 pound andouille

• 1 tablespoon olive oil 

• 1 cup panko (Japanese bread crumbs)

• 1 tablespoon minced parsley

• tablespoon minced garlic

• 1 tablespoon Cajun spice

• Salt and pepper to taste

• 6 large soft-shell crabs

• 2 cups all purpose-flour

• Vegetable oil

Directions

1. Whisk the cream and eggs in a bowl until blendied. Chill in the refrigerator. Heat the sausage with the olive oil in a saucepan until warm; drain.

2. Process the sausage in a food processor until minced. Drain on paper towels. Mix the sausage, bread crumbs, parsley, garlic, Cajun spice, salt and pepper in a bowl.

3. Coat the crabs one at a time with flour, dip in the egg wash and then coat with the sausage mixture. Heat oil in a deep-fat fryerto 300 degrees. Fry the crabs in the hot oil until golden brown on all sides, drain. Serve with aioli or your favorite sauce.