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Two imported Soft Shell Blue Crabs cleaned and dressed ready for your favorite recipe: Fried Soft-Shelled Crabs PREP TIME: 30 Minutes SERVES: 6 FOR BATTER: 1 cup milk 1/2 cup water 2 eggs 3 tbsps Creole mustard salt and cracked black pepper to taste In a 1-quart mixing bowl, combine all of the above ingredients. Whisk with a wire whip to ensure mixture is well blended. FOR BREADING: 2 cups yellow corn flour 2 1/4 tsps salt 1 1/2 tsps granulated garlic 1 1/2 tsps cracked black pepper 1 1/2 tsps cayenne pepper 1 1/2 tsps dry thyme In a 1-quart mixing bowl, combine all of the above ingredients. Set aside. FOR FRYING: 6 soft-shell crabs 1 1/2 quarts vegetable oil In a home-style deep fryer, such as a Fry Daddy or Fry Baby, preheat oil according to manufacturer's directions, or to 375 degrees F. Place soft-shell crabs in batter mixture and allow to set 10 to 15 minutes. Drain all excess liquid from crabs and bread well in yellow corn flour. Shake off all excess breading and deep fry 1 at a time until crabs turn golden brown and float to top of frying unit. Remove and drain on paper towels. Top with Louisiana Style Crawfish Etouffee (see recipe) and serve hot. by: Chef John Folse
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