1 T. Creole mustard

1 T. plus 2 tsp. chopped garlic

Juice from 1 lemon

1 small jalapeno, seeded and chopped

1/4 C. chopped green onions

Salt

Freshly ground black pepper

1 C. olive oil

1/2 lb. crabmeat, picked over for cartilage

4 oz. cream cheese, at room temperature

Freshly ground white pepper

24 large fresh okra

1 1/2 C. flour, sifted

1 T. sugar

6 T. Abita Beer

2 egg yolks, beaten

6 T. milk

2 egg whites, beaten to stiff peaks

Essence (recipe follows)

 

Preheat the fryer. In a food processor, fitted with a metal blade, combine the egg, mustard, 1 T. of the garlic, lemon juice, chopped jalapeno and green onions. Process until smooth. Season with salt and pepper. With the machine running and in a steady stream, add the olive oil. Process until the mixture is thick and smooth. Reseason with salt and pepper. In a mixing bowl, combine the crabmeat, cream cheese, and remaining garlic. Mix well. Season with salt and white pepper. Using a sharp knife, split each okra in half, removing the seeds. Stuff each okra with about 1 T. of the filling. Press the okra tightly, sealing the filling inside. In another mixing bowl, combine the flour and sugar together. Whisk in the beer, egg yolks, and milk. Whisk until smooth. Season the batter with salt and pepper. Cover the batter and let rest for 30 minutes. Uncover the batter and fold in the beaten egg whites. Holding the stem of the okra, dip each stuffed okra into the beer batter and carefully drop into the hot oil. Fry until golden brown, about 3 to 4 minutes. Remove from the oil and drain on paper towels. Season with Essence. Serve the okra hot with the dipping sauce. Garnish with parsley.

 

Essence (Emeril’s Creole Seasoning):

 

2 1/2 T. paprika

2 T. salt

2 T. garlic powder

1 T. black pepper

1 T. onion powder

1 T. cayenne pepper

1 T. dried leaf oregano

1 T. dried thyme

 

Combine all ingredients thoroughly and store in an airtight jar or container.

 

Yields:

Calories:

Fat:

Fiber: