Makes 6 servings.

• 6 jumbo soft-shell crabs
• 1 cup chopped green onions
• 1 garlic clove, minced
• 1 pound lump crabmeat, picked over for shells and cartilage
• 1 pound small shrimp, peeled and finely chopped
• 1/2 cup dry white wine
• 2 teaspoons salt
• 1 1/2 teaspoons cayenne
• 1/2 teaspoon white pepper
• 3 cups stale bread crumbs
• 1/2 pound mushrooms, finely chopped
• 3 egg yolks
• 1 (3-ounce) jar diced pimientos
• Flour for dredging
• 2 cups buttermilk
• 4 eggs, beaten
• 3 cups cracker meal
• Peanut oil for deep frying

Clean the soft-shell crabs by cutting across the face with a pair of kitchen shears. Remove the eye sockets and the lower mouth. Carefully lift up the apron and remove the gills. Gently rinse with cool water and pat dry. Sauté the green onions, garlic, crabmeat, and shrimp in the wine for several minutes over medium heat. Add 1 teaspoon of the salt, 1/2 teaspoon of the cayenne, 1/4 teaspoon white pepper and bread crumbs. Stir to mix. Add the mushrooms, egg yolks and pimiento. Mix gently. Remove from heat and cool to room temperature. Chill the stuffing for at least one hour or until firm. Carefully lift the shoulders on each crab and gently press about one tablespoon of the stuffing into this area. Press the shoulders down to hold the stuffing. Be careful not to break off any of the legs of the crabs. Lay the crabs on a baking sheet and sprinkle with 1/2 teaspoon of salt and 1/2 teaspoon cayenne. Combine the flour with the remaining 1/2 teaspoon salt, 1/2 teaspoon cayenne and 1/4 teaspoon white pepper in a shallow bowl. In a mixing bowl combine the buttermilk and the eggs. Whisk to blend. Put the crackermeal in another shallow bowl. Heat the oil to 360 degrees in a deep pot. Dredge the crabs in the seasoned flower, then dip them in the buttermilk mixture. Then dredge them in the cracker meal, making sure that the legs are well breaded. Hold each crab by the body, allowing the legs to dip into the hot oil for a few seconds before dropping the whole crab into the hot oil. Fry the crabs until they float to the surface of the oil and are golden brown. Drain on paper towels. If you want to really show off these crabs, serve them on a mound of seafood jambalaya and top with Creollaise sauce which is made by combining two cups of béarnaise sauce with 2 tablespoons of Creole mustard.

Summer has unofficially arrived and I am so ready for it.  After teaching fulltime since January at Nicholls State University in the John Folse Culinary Institute, I (like the students) am looking forward to a few weeks of rest and relaxation.  And that to me is chilling out—taking a cruise on Bayou Teche in my party barge in the early evening, grilling something on the patio or enjoying fresh seafood, cooking with local ingredients found at our farmers’ markets, and lounging around the pool with a cold, refreshing beverage in hand.

To take along on the boat, I opt for bite-size crab cakes (check it out on our website) and bring along some Tabasco Spicy Mayonnaise to spread on them.  WOW!