Stuffed Soft Shelled Crab

1 1/4 cups butter
11 large egg yolks, divided use
1 tablespoon water
2 tablespoons lemon juice
1/3 cup prepared mustard
1/8 teaspoon hot pepper sauce
1/2 cup white wine
1 cup chives, chopped
2 garlic cloves, crushed
1 pound shrimp, peeled
1 pound fresh crab meat
3 cups dry bread crumbs
1/2 pound portabella mushroom, diced
3/4 teaspoon salt, divided
1/4 teaspoon pepper, divided use
12 whole soft-shell crabs
3 tablespoons all-purpose flour
2 cups peanut oil

Melt butter over low heat; let stand until the milk solids settle to the bottom. Skim the surface and carefully pour off the clear yellow liquid, leaving the sediment (clarified butter)in the pan. Combine 8 egg yolks and water in the top of a double boiler; beat with a whisk until smooth. Cook over warm water, stirring constantly, until thick. Remove the top of the double boiler and place in cold water. Gradually add the clarified butter, stirring constantly. Stir in lemon juice, prepared mustard, and hot pepper sauce. Heat white wine in a heavy skillet. Add chopped chives, crushed garlic clove, peeled, cleaned shrimp, and 1 pound crab. Cook for 5 minutes, stirring frequently. Remove from the heat and stir in dry bread crumbs, sliced mushrooms, 3 egg yolks, 1/2 teaspoon salt, and 1/8 teaspoon pepper; set aside. Clean 12 whole crabs by removing the spongy gills that lie under the tapering points on either side of the back shell. Place the crab on its back and remove the small piece at the lower part of the shell the terminates in a point (the apron). Wash well then drain. Divide the crab/shrimp mixture into the cavity of each crab; season with 1/4 teaspoon salt, 1/8 teaspoon pepper, and flour. Fry in peanut oil at 320 degrees for 1 to 2 minutes. Drain on paper towels. Serve with the butter sauce. Makes 12.