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1
Preheat a deep-fryer with the peanut oil to 350 degrees F.
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2
In a mixing bowl combine the milk, eggs, cornmeal, flour and Creole spice using a wire whisk, until smooth.
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3
In a medium-size saucepan bring the water to a boil over medium heat and slowly add the grits, while stirring constantly.
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4
Once the grits come to a boil, reduce the heat to a low simmer.
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5
Cover and simmer for 20 minutes, stirring occasionally.
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6
Once the grits have cooked for 20 minutes, stir in 3 tablespoons of the butter and the mascarpone cheese.
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7
Season, to taste, with salt and pepper.
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8
Dip the soft-shell crabs into the cornmeal batter and carefully add them to the hot oil, 1 at a time.
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9
Fry until golden brown, about 1 to 1 1/2 minutes, before removing to absorbent paper towels and seasoning with additional salt.
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10
Using a medium saucepan heat the Crab Pan Sauce with the garlic and green onion.
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11
Bring to a boil and stir in the remaining 3 tablespoons of butter, the hot sauce, and salt and pepper, to taste.
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12
Remove from heat once the butter has been added.
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13
To plate this dish, spoon the grits into individual bowls with a generous amount of sauce ladled around the grits and topped with a fried soft-shell crab.
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14
Heat the oil in a pan over moderate heat.
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15
Add the onions, garlic, fennel, and pepper flakes.
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16
Cook the vegetables, stirring often, for 3 minutes.
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17
Add the thyme leaves, tarragon leaves, bay leaf, cream, vermouth and stock to the pan.
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18
Increase the heat to high and reduce the sauce by half, about 10 to 12 minutes.
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19
Remove and discard the bay leaf.
