1 1/4 cups butter
11 large egg yolks, divided use
1 tablespoon water
2 tablespoons lemon juice
1/3 cup prepared brown mustard
1/8 teaspoon liquid hot pepper sauce
1/2 cup white wine
1 cup green onion, chopped
1 garlic clove, crushed
1 pound shrimp, peeled
1 pound crab
3 cups dry bread crumbs
1/2 pound mushroom, sliced
3/4 teaspoon salt, divided
1/4 teaspoon pepper, divided use
12 whole soft-shell crabs
3 tablespoons all-purpose flour
2 cups peanut oil
Melt butter over low heat;
let stand until the milk solids settle to the bottom. Skim the
surface and carefully pour off the clear yellow liquid, leaving
the sediment (clarified butter)in the pan.
Combine 8 egg yolks and
water in the top of a double boiler; beat with a whisk until
smooth. Cook over warm water, stirring constantly, until thick.
Remove the top of the double boiler and place in cold water.
Gradually add the clarified butter, stirring constantly. Stir
in lemon juice, prepared brown mustard, and liquid hot pepper
sauce.
Heat white wine in a heavy
skillet. Add chopped green onions, crushed garlic clove, peeled,
cleaned shrimp, and 1 pound crab. Cook for 5 minutes, stirring
frequently. Remove from the heat and stir in dry bread crumbs,
sliced mushrooms, 3 egg yolks, 1/2 teaspoon salt, and 1/8 teaspoon
pepper; set aside.
Clean 12 whole crabs by
removing the spongy gills that lie under the tapering points
on either side of the back shell. Place the crab on its back
and remove the small piece at the lower part of the shell the
terminates in a point (the apron). Wash well then drain. Divide
the crab/shrimp mixture into the cavity of each crab; season
with 1/4 teaspoon salt, 1/8 teaspoon pepper, and flour. Fry in
peanut oil at 320 degrees for 1 to 2 minutes. Drain on paper
towels. Serve with the butter sauce.
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