Soft-shells, Feta Cheese stuffed Serves 4

Season all sides of crabs w salt and pepper. Season flour, egg wash and breadcrumbs w Essence. Stuff each cavity w 2T goat’s cheese, pressing firmly to secure cheese. Dredge crabs in seasoned flour. Dip each in egg wash, letting excess drip off. Dredge in bread crumbs, coating legs completely. Fry basil leaves in oil until crispy (about 1 min.) Remove and drain on paper towels. Season w salt and pepper. Holding the cavity, carefully dredge the legs in hot oil for 30 seconds. Carefully drop the shells in the oil and fry until brown, about 2-3 min. Remove and drain. Season. To serve, spoon Pecan Pesto Butter Sauce in center of each plate. Spoon mashed potatoes in center of sauce. Place 2 crabs on top and garnish w fried basil.

Basil 0.5c leaves
Bread 2c fine dried crumbs
Cheese, Feta 1c goat’s
Crab 8 softshells, cleaned
Egg 2 beaten w 1 T milk
Flour 1c
Pepper
Potato 2c mashed, hot
Salt