John's Busters and Grits | Paula Deen

Ingredients

• 1 quart Canola oil , for frying
• 1/2 cup milk
• 4 eggs, beaten
• 1 cup cornmeal
• 1/2 cup all purpose flour
• 1 teaspoons Creole seasoning
• 1 quart water
• 1 cup fine-ground white corn grits
• 6 tablespoons Butter
• 4 tablespoons mascarpone cheese
• 6 small soft-shell blue crabs, cleaned and trimmed
• 1 cup crab pan sauce, recipe follows
• 5 cloves garlic, minced, divided
• 1 green onion, chopped
• 2 dashes Hot sauce
• 1 tablespoon extra virgin olive oil
• 1 small onion, diced
• 1 fennel bulb, minced
• 1 teaspoon crushed red pepper flakes
• 1 sprig fresh thyme, leaves chopped
• 1 sprig fresh tarragon, leaves chopped
• 1 bay leaf
• 1 cup heavy cream
• 1/2 cup dry vermouth
• 1 cup crab stock