Fried soft-shell crabs with creole choron sauce

Ingredients

• peanut oil for frying
• 4 soft-shell crabs, cleaned
• 1 recipe Creole choron sauce (see end of crab recipe)
• lemon wedges
• hot sauce
• 1/2 cup all-purpose flour
• 1/2 cup corn flour
• 1/2 tsp. cayenne pepper
• 1 tbsp. kosher salt
• buttermilk – enough to make the crab batter the consistency of a thin pancake batter.
• 1 cup all-purpose flour
• 2 tbsp. kosher salt
• 1 tsp. cayenne pepper
• 1 cup hollandaise sauce
• 2 tbsp. olive oil
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 1 small bell pepper, chopped
• 1 tbsp. garlic, minced
• 1 can diced tomatoes (14 1/2 ounces)
• stock to cover, about 2 cups
• 2 fresh bay leaves
• salt, black pepper, thyme (dried), cayenne pepper, and white pepper – all to taste
• 1 tbsp. Worcestershire sauce
• hot sauce, to taste
• 2 tbsp. flat leaf parsley, chopped
• 3 thinly sliced green onions
• corn starch slurry (2 tbsp. corn starch mixed with 2 tbsp. water) or dark roux, depending on the dish.