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["In a saute pan, heat the olive oil.", "When the oil is hot, saute the shallots, onions, peppers, and garlic until slightly wilted, about 2 to 3 minutes.", "Remove from the heat and turn into a mixing bowl.", "Stir in the mayonnaise, Creole mustard, Crystal hot sauce, Worcestershire sauce, crab meat and parsley.", "Season with salt and pepper.", "Stuff each crab with 3 ounces of filling.", "Dredge the soft-shells in the seasoned flour.", "Dip into the egg wash, removing any excess.", "Dredge in the seasoned bread crumbs, crusting each side completely.", "In a saute pan, pour in enough oil to fill 1/4 of the pan.", "When the oil is hot, add the soft-shells in batches.", "Fry for 2 to 3 minutes on each side or until the soft-shells are golden brown and heated through the center.", "Remove from the pan and drain on a paper-line plate.", "Continue frying until all the soft-shells are fried.", "Season with Essence.", "Spoon the tartar sauce in the center of the plate and around the rim.", "Place two soft-shells against each other in the center of the sauce.", "Pile the leeks on top of the soft-shells.", "Garnish with the cheese, chives, and peppers.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"
