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Fried Shrimp: Place the shrimp in a bowl with the hot sauce and toss to coat.
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Let marinate for 30 minutes.
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Preheat a large pot with vegetable oil to come 4 inches up the sides to 375 degrees F.
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In a large bowl, combine the flour, masa, and Essence, and toss to coat.
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Add the shrimp in batches, turning to coat evenly, and shaking to remove any excess.
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Fry in batches in the oil, turning to cook evenly.
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Cook until golden brown and cooked through, about 3 minutes.
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Remove and drain on paper towels and season, to taste, with Essence.
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Fried Softshell crabs: Place the crabs in a bowl with the hot sauce and toss to coat.
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Marinate for 30 minutes.
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Combine the flour and 1 1/2 teaspoons of the Essence in a medium bowl.
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In a second bowl, combine the bread crumbs with the remaining 3 teaspoons of Essence.
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In a third bowl, whisk together the eggs and milk to make an egg wash.
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Preheat a large pot with vegetable oil to come 4 inches up the sides to 375 degrees F.
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Remove the crabs from the hot sauce and dredge in batches first in the flour, then the egg wash, letting any excess drip off.
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Dredge the coated crabs in the bread crumbs, turning to coat evenly on both sides.
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Hold the body of the crab with the claws and legs hanging down over the hot oil and carefully drop it in.
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Fry until golden brown, turning with tongs to brown evenly, 3 to 4 minutes per side, depending upon the size.
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(The crabs will float to the surface of the oil when they are cooked.)
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Remove and drain on paper towels and season lightly with Essence.
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To serve, arrange 2 slices of buttered toast across each of 4 plates.
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Top with the fried shrimp and soft-shell crabs, and place a large dollop of cocktail sauce and tartar sauce to the sides.
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Arrange French fried potatoes, dill pickle slices, and lemon wedges to the sides and serve immediately, garnished with parsley.
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In a small bowl, combine all of the ingredients and stir to blend well.
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It will keep, covered and refrigerated, up to 1 week.
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Put the egg, mustard, garlic, lemon juice, parley, and onion in a blender or food processor and process until smooth, about 15 seconds.
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With the processor running, pour the oil through the feed tube in a steady stream.
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Add the Worcestershire, season with salt, pepper, and hot sauce, and pulse to blend.
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Cover and let sit for 1 hour in the refrigerator before serving.
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Use within 24 hours.
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*RAW EGG WARNING
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Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
