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Emeril says it’s okay to be crabby! For your next tailgate, win over everyone (even your rivals!) with Baltimore-inspired Maryland Crab Toast and Fried Soft-Shell Crab Sandwiches. Maryland Crab Toast on the Grill Yield: Makes about 24 toasts, 6 to 8 appetizer portions 5.2 ounces Boursin garlic herb cheese, room temperature 4 ounces cream cheese, room temperature 1/2 teaspoon Worcestershire sauce 2 tablespoons minced green onions 1 1/2 tablespoons chopped flat leaf parsley ¾ teaspoon Old Bay seasoning, or to taste 1 pound lump crab meat, picked over for shells and cartilage 1 slender baguette, cut into 1/3-inch slices (about 24 slices) 2 tablespoons neutral flavored oil or light olive oil Salt and freshly ground black pepper 5 ounces shredded Gruyere, Fontina, or Monterey Jack cheese Finely shaved chives, for garnish Preheat grill to medium (about 350 degrees F). Combine the Boursin cheese, cream cheese, and Worcestershire sauce in a medium bowl. Add the green onions, parsley, and Old Bay and stir until well combined. Taste; adjust the seasoning if necessary. Gently fold in crab meat making sure not to break up the chunks of crab. Brush one side of each baguette slice lightly with the oil, then season lightly with salt and pepper. Turn the slices over and divide the crab mixture evenly among the un-brushed side of the bread slices, smoothing so that the crab mixture covers most of the bread. Sprinkle with the grated Gruyere. Place on the grill, close the cover, and cook until the bread is crisp and golden on the bottom and the crabmeat is warmed and the cheese is melted, usually 4 to 5 minutes. Garnish with the chives and serve immediately. Fried Soft-Shell Crab Sandwiches Yield: Makes 4 sandwiches Vegetable oil, for deep-frying 1 cup all-purpose flour 2 teaspoons Emeril’s Original Essence or Creole Seasoning, plus more for seasoning 1/2 teaspoon salt 1/4 teaspoon cayenne 2 large eggs 2 tablespoons buttermilk 4 large soft-shell crabs, cleaned (see Note), rinsed, and patted dry 4 brioche buns 4 tablespoons unsalted butter, melted Lemon Caper Mayo, for serving 1 tomato, thinly sliced ½ cup thinly sliced red onion Preheat the oven to 280° degrees F. Add oil to a large pot to a depth of 2 inches and heat to 375° F. Combine the flour, the Essence, 1/4 teaspoon of the salt, and the cayenne and divide mixture between 2 bowls or plates for dredging. In a small bowl, beat the eggs and buttermilk. One at a time, lightly coat the crabs with the flour mixture, and then dip into the egg wash, followed by the flour mixture to coat. Brush the buns on both sides with the melted butter and then place in the oven until warm, 4-6 minutes. With tongs, lower 2 crabs at a time into the hot oil (be careful, they may sputter and pop); fry, turning once, until golden and crisp, 3 to 4 minutes. Drain on paper towels and lightly season with Essence. Spread 1 tablespoon of the mayonnaise on both sides of the bun. Cut each crab in half and stack them on the bottom bun. Add the lettuce, yellow pepper, red onion, and top bun over the crab. Serve immediately. Note: To clean soft-shelled crabs, rinse them under cold running water and brush them with a small brush to remove any dirt from their outer shells, if necessary. Twist off and discard the apron. Fold back the pointed sides of the top shell to expose the gills; remove the gills on both sides. Using kitchen scissors, cut across the front of the crab, about ¼ inch behind the eyes and mouth, and squeeze out the small sac hiding directly behind the mouth. The crabs are now ready to be cooked. Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved. For More Ways To Kick It Up A Notch Subscribe Here: Stay Connected With Emeril On: Instagram: Facebook: Amazon: Watch Emeril’s New Series on Roku: Emeril Tailgates: Emeril Cooks:
