1. Combine the flour with 1 teaspoon of the Essence in a shallow bowl. In another shallow bowl, combine the bread crumbs with the remaining 4 teaspoons of Essence. In a third bowl, mix together the eggs with the milk.
2. Dredge the crabs in the flour, dip into the egg mixture, then dredge in the bread crumb mixture, coating evenly.
3. Heat the vegetable oil to 360 degrees F. Hold the body of the crab with the claws and legs hanging down over the hot fat and carefully drop it in. Repeat with the remaining crabs. Fry until golden brown, flipping the crabs with tongs 2 to 3 times to evenly brown. The crabs will float to the surface of the oil when they are cooked. Drain on paper towels.
4. To serve, divide the Maque Choux among 6 shallow rimmed bowls, and place 1 crab on top of the Maque Choux. Drizzle the plate with the vinaigrette.

Maque Choux:

1. Heat a Dutch oven over medium-high heat. Add the olive oil and butter and cook until the butter is melted, about 45 seconds. Add the onions, bell peppers and celery to the pan and cook, stirring often, until the onions are translucent, and the peppers ad celery are soft, about 4 to 5 minutes. Add the garlic, corn, Essence, salt and cayenne to the pan and cook, stirring often, for 10 minutes. Pour the cream into the pan and continue to cook the corn, stirring, until tender and most of the cream has reduce and the maque choux is creamy, about 5 minutes. Add the chopped parsley to the pan and serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

1. Combine all ingredients thoroughly.
2. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

Chili-Lime Dressing:

1. Combine the sweet chili garlic sauce, lime juice, sesame seeds and sesame oil in a medium bowl and stir well to combine. Whisking, slowly add the olive oil in a steady stream and whisk to combine. Set aside until ready to serve. (The chili-lime dressing will keep, covered, in the refrigerator for up to 3 days.)