8 soft shelled crabs

1/2 onion, diced

1/2 bell pepper, diced

1 t. minced garlic

1/2 lb. chopped crawfish tailmeat

1/4 lb. white crabmeat

6 oz. bread crumbs

1 qt. eggwash (egg whites & water)

1 lb. self rising flour

Oil for frying

Hollandaise Sauce**

Saute’ onion, bell pepper and garlic in butter until tender. Add crawfish and crabmeat. Simmer 5 minutes. Remove from heat and add bread crumbs. Cool completely before stuffing crabs. Place stuffing between body and upper shell. Submerge in egg wash and roll in flour. Repeat for each crab. Deep fry in hot oil (340 degrees) for 10 minutes until golden. Present standing on end with claws in the air. Top with Hollandaise sauce and serve with new potatoes, flavored rice and broccoli. Serves 4.

**Hollandaise sauce

4 egg yolks

1 T. lemon juice

1 T. tarragon vinegar

1/2 lb. melted butter

Salt & white pepper to taste


Beat together first 3 ingredients in double boiler over hot, not boiling, water. Heat until thickened. Remove from heat and whisk in butter, pouring in a thin stream. Season and keep warm in thermos until serving time.