Emerilized Pilau

1 quart shrimp stock

18 large Gulf oysters, shucked

2 tablespoons butter

4 ounces Smithfield Ham

1 1/2 cups onions

1 tablespoon garlic

3 medium (1 1/2 cups) fresh tomatoes, peeled, seeded and chopped

Salt

Crushed red pepper flakes

2 cups long grain white rice

1 cup English peas, frozen

Essence, recipe follows

12 large softshell crabs, cleaned

3 cups corn flour

2 eggs, beaten with 1 tablespoon of milk

2 cups Lemon Butter Sauce, hot, recipe follows

1 tablespoon finely chopped parsley leaves

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

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

LEMON BUTTER SAUCE

1 cup dry white wine

3 lemons, peeled and quartered

2 tablespoons minced garlic

1 tablespoon minced shallots

1 teaspoon salt

3 turns freshly ground black pepper

1 dash Worcestershire sauce

1 dash hot pepper sauce

1/2 cup heavy cream

1/2 pound (2 sticks) unsalted butter, cut up, at room temperature

1 tablespoon finely chopped fresh parsley