Bayou-Style Deep-Fried Hard Shell Crabs
- 1 dozen Louisiana crabs, live and un-cleaned
- 6 cups
- 1/4 cup freshly squeezed lemon juice
- 3 tablespoons Hungarian
- 2 teaspoons dry mustard
- 3 tablespoons soy sauce
- 6 cloves
- 1 teaspoon cayenne pepper
- 2 teaspoons Frank Davis Garlic
- kosher or sea salt, to taste
- 2 cups all-purpose flour
- 3 eggs
+ 3/4 cup of evaporated milk (egg wash)
- 3 cups flour seasoned with salt and
cayenne pepper, to taste
- The first thing you want to
do is wash the crabs in clean running water. Then, just when you’re ready to
begin cooking, scald them in boiling water. You don’t want to leave them in the
hot water too long—just until they start to turn light pink, since all you want
to do is keep them from biting you as you process them!
- Now, while the
crabs are scalding, mix up a spicy marinade by blending together the milk, lemon
juice, paprika, mustard, soy sauce, garlic, pepper, hot sauce, and salt in a
large bowl. Then set this aside for a while so the flavors can combine. While
the marinade is curing, go ahead and make your egg wash by combining the 3 eggs
and the 3/4 cup of evaporated milk; keep refrigerated until ready to use.
- Then, clean your crabs. Here’s how it’s done:Remove the top shell,
scrape away the gills, cut off the mouth, snap off the claws and the legs, and
scoop out the fat. Take pains to clean them well.
- Then thoroughly wash
them under cold running water and set them aside to drain. When they’re almost
dry, cut them right down the middle so that you have 24 right and left halves.
Now this is the time when you drop the crab halves into the marinade.
- Marinating is what makes this recipe so good, so cover the bowl, put it in the
refrigerator, and let the crab halves soak for at least 3 hours (overnight is
better). Keep in mind that the longer they soak the better seasoned they will
- Then when you’re ready to eat, lift the halves from the marinade,
roll them thoroughly in the unseasoned flour, dip them in the egg wash, dredge
them once more in the seasoned flour, and deep fry those rascals at about 375ºF
until they’re crusted over and golden brown.
All that’s left after that
is to roll up your sleeves, break out the cold brewskies, and get after it! No
doubt about it, you’ll lick every one of your fingers for sure!
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