4  large	       soft-shell crabs, -- cleaned and rinsed	                     
	  1/2  cup	     Crystal Hot Sauce				                 
	      1  cup	       Crawfish mashed potatoes 		                     
	  1/2  cup	     flour					                 
	      1  cup	       dried fine bread crumbs			                     
						Essence 		                                                       
	      2  eggs,	       beaten					                     
	      2  tablespoons   milk					                     
	      1  cup	       sauteed spinach (saute with olive oil,	                     
						garlic, shallots, salt and
			pepper) 		    
       1  cup           Tasso Hollandaise Sauce, -- hot, recipe follows       
       2  tablespoons   chopped chives                      
Preheat the fryer. Marinate the soft-shells in the hot sauce for 20 minutes.
Remove the soft-shells from the sauce. Stuff each soft-shell with about 1/4
cup of the Crawfish Mash Potatoes. **Place the stuffing in the soft pocket
above the body of the soft-shell. Season the flour and bread crumbs with
Essence. In a small mixing bowl, whisk the eggs and milk together. Season the
mixture with Essence. Dredge the soft-shells in the flour. Dip the soft-shells
in the egg wash, letting any excess drip off. Dredge the soft-shells in the
bread crumbs, coating each side completely. Hold the body of the crab with the
claw and legs hanging down over the hot oil and carefully drop it in. Fry
until golden brown, flipping the crabs with tongs 2-3 times to brown evenly.
The crabs will float to the surface of the oil when they are cooked. Remove
from the fryer and drain on paper-lined plate.  Season the crabs with Essence.
Mound the spinach in the center of the plate. Lay the crabs on top of the
spinach. Spoon the Hollandaise over the crabs and around the plate. Garnish
with chives and peppers.