Andouille-Crusted Soft-Shell Crabs

Ingredients

• 1 cup heavy cream

• 4 eggs

• 1 pound andouille

• 1 tablespoon olive oil

• 1 cup panko

• 1 tablespoon minced parsley

• 1 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 blended. Chill in the refrigerator.

2. Heat the sausage with the olive oil in a saucepan until warm, drain.

3. 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.

4. Coat the crabs one at a time with the flour, dip in the egg wash, and then coat with the sausage mixture.

5. Heat oil in a deep-fat fryer to 300 degrees.

6. Fry the crabs in the hot oil until golden brown on all sides, drain.

7. Serve with aioli or your favorite sauces.