Marcus Ball Contact Site Index


Welcome to MarcusBall.com.        This personal site features information about Marcus Ball.

Soft-Shell Crab Poboy ...

Kitchen Safety
Knife Use
Classic Foods
Spreads n Sauces
Soup & Salads
Cooking Tips

Beef Pastrami
Classic Club
Cuban Sandwich
Dagwood Sandwich
Egg Salad Sandwich w Avocado
Grilled Cheese Sandwich
Grilled PB&J w Banana
Italian Egg Sandwich
Lamb & Chicken Gyros
Lasagna Sandwich
Marble Rye
Mini Meatball Heroes
Monte-Cristo Sandwich
Nutella Sandwich
Open Face Reuben
Philly Steak Sandwiches
Pulled Pork Sandwich
Reuben Sandwich
Soft-Shell Crab Poboy
Superb B.L.T
Tea Sandwiches
Tuna Melt
Tuna Pan Bagnat
Turkey Patty Melt

Past Employment

Online Technical Account Manager
Massage Therapy Clinical Therapist
Telecom Products Sales Executive
ASP Support Client Services
Inquiry Center CRM Specialist
Call Center Design Engineer
Help Desk Desktop Support
Call Center Client Communications Hospitality Reservations Manager
Sales Special Orders
Retail Commercial Ast Manager

Highlights and documents I have written

Information Technology

Creating Customer Loyalty

End user Training

Massage Therapy

Massage Therapy

Being a Male Therapist


730 Hour Certification


Many occupational hazards of adult life will be greatly alleviated by massage:

  • aching back and shoulder after a long office stint
  • exhaustion or overstrained muscles from physical labor or excessive exercise
  • circulatory problems from too little exercise by sedentary workers.
Massage can benefit you right down to the cellular level!


2.4ghz v 900mhz

Cable v DSL

Cordless Security

Firewalls for Dummies

Telecom 101


Fried Soft-Shell Crab Poboys

Recipe courtesy Emeril Lagasse

Recipe Summary
Difficulty: Medium
Prep Time: 20 minutes
Cook Time: 6 minutes
Yield: 4 poboys
User Rating: No Rating

Vegetable oil for deep frying
1 tablespoon Essence, plus more for sprinkling, recipe follows
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 soft-shell crabs, cleaned and rinsed gently under cold running water
4 pieces of French bread, each about 8 to 10 inches in length, cut in half lengthwise
1/2 cup mayonnaise
2 cups shredded romaine lettuce
1 creole tomato, or other very ripe flavorful tomato, very thinly sliced

Hot sauce, for serving (optional)
Lemon wedges, for serving (optional)


Preheat the oil in a large saucepan or deep fryer to 360 degrees F.

Rinse crabs and pat dry. Combine the flour with the Essence, salt and ground black pepper and stir to combine well. Lightly dredge each crab in the seasoned flour, making sure that the crabs are completely coated.

Using tongs, gently lower the crabs (in batches if necessary) completely into the oil and fry until golden brown, about 2 to 3 minutes. Turn the crabs over and fry an additional 2 to 3 minutes, or until golden brown and crispy all over. Be careful - crabs will splatter as they are cooking! Carefully transfer crabs to paper-lined plates to drain briefly before assembling poboys. Sprinkle with Essence when still hot.

Using a spatula, lightly coat both of the cut sides of the French bread with some of the mayonnaise. Place two of the fried soft shell crabs onto one side of the bread, and top with shredded lettuce and tomato slices. Top with the other half of the bread and serve immediately.


Essence (Emeril's Creole Seasoning):
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 leaf oregano
1 tablespoon dried thyme


Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup



  Marcus Ball ] Contact ] Site Index ]