Goat Cheese Stuffed Soft Shell Crabs With A Pecan Pesto Butter Sauce | Emerils.com

Ingredients

• 1 cup fresh basil leaves
• 6 cloves garlic, peeled
• 1/3 cup pecan pieces, toasted (see Note)
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1/2 pound (2 sticks) cold unsalted butter, cubed
• 6 cups vegetable oil
• 8 large soft-shell crabs, cleaned
• 1/4 cup Creole Seasoning
• 1 cup bleached all-purpose flour
• 2 large eggs, beaten
• 1 tablespoon milk
• 2 cups fine dried bread crumbs
• 1 cup crumbled goat cheese
• Mashed Potatoes