- 1 egg
- 1 tablespoon Creole mustard
- 1 tablespoon plus 2 teaspoons chopped garlic
- Juice from 1 lemon
- 1 small jalapeno, seeded and chopped
- 1/4 cup chopped green onions
- Freshly ground black pepper
- 1 cup olive oil
- 1/2 pound crabmeat, picked over for shells and cartilage
- 4 ounces cream cheese, at room temperature
- Freshly ground white pepper
- 24 large fresh okra
- 1 1/2 cups all-purpose flour, sifted
- 1 tablespoon sugar
- 6 tablespoons Abita Beer
- 2 egg yolks, beaten
- 6 tablespoons milk
- 2 egg whites, beaten to stiff peaks
- Emeril's Original Essence
- Vegetable oil for deep-frying
- Preheat the fryer. In a food processor, fitted with a metal blade, combine the egg, mustard, 1 tablespoon of the garlic, the lemon juice, jalapeno and green onions. Process until smooth. Season with salt and pepper. With the machine running, add the olive oil in a steady stream. Process until the mixture is thick and smooth. Reseason with salt and pepper.
- In a mixing bowl, combine the crabmeat, cream cheese, and remaining garlic. Mix well. Season with salt and white pepper. Using a sharp knife, split each okra in half, removing the seeds. Stuff each okra with about 1 tablespoon of the filling. Press the okra tightly, sealing the filling inside.
- In another mixing bowl, combine the flour and sugar. Whisk in the beer, egg yolks, and milk until the mixture is smooth. Season the batter with salt and pepper. Cover the batter and let rest for 30 minutes. Uncover the batter and fold in the beaten egg whites. Holding the stem of the okra, dip each stuffed okra into the beer batter and carefully drop into the hot oil. Fry until golden brown, about 3 to 4 minutes. Remove from the oil and drain on paper towels. Season with Essence. Serve the okra hot with the dipping sauce. Garnish with parsley.