Fried Hard Shell Crabs

Main Course

Recipe courtesy of Debra Meeks, Avondale, LA

Serves 12

Ingredients: 

 

  • 1 dozen live crabs
  • 6 cups whole milk
  • ¼ cup freshly squeezed lemon juice
  • 3 tablespoons Hungarian paprika
  • 2 teaspoons dry mustard
  • 3 tablespoons soy sauce
  • 6 cloves garlic, crushed
  • 1 teaspoon cayenne pepper
  • 2 teaspoons hot garlic sauce
  • kosher salt to taste
  • 2 cups unseasoned flour
  • 3 eggs
  • 3/4 cup of evaporated milk (egg wash)
  • 3 cups seasoned flour (salt and cayenne pepper) to taste

 

RECIPE NAME 

 
Method: 

Wash crabs thoroughly in clean running water.  Then scald in boiling water until just pink.

Combine milk, lemon juice, paprika, mustard, soy sauce, garlic, pepper, hot sauce, and salt in a large bowl.
 Set aside.
Make and egg wash and set aside.

Remove the top shell from each of the crabs, scrape away the gills, cut off the mouth, snap off the claws and the legs, and scoop out the fat.  
Clean them well then thoroughly wash them under cold running water and set aside to drain. 
When dry, cut each down the middle, resulting in 12 right and 12 left sides.
Add crabs to marinade, cover and refrigerate overnight.

Remove crabs from marinade, roll in plain flour, dip in eggwash, and dredge in seasoned flour.
Deep fry in 375 degree oil until crusty and golden.  

Similar Recipes by course
Sesame Chicken with Dates and Cashews Shrimp Paella with Salmoretta Red Pepper Sauce Drum with Shallot-Tarragon Butter over Corn and Japanese Eggplant Chicken and Corn Maque Choux, Chicken Maque Choux Crawfish Au Gratin Crawfish Stew
Crawfish Hand Pies Shrimp Alfredo with Broccoli Chicken Paella Barbecued Chicken Fennel-Brown Sugar Pork Ribs Blackened Red Snapper with Remoulade

Louisiana Recipes Weekly



 

Every Thursday you'll receive new recipes, events & festivals and more. See archive