Text 32069, 65 rader
Skriven 2012-12-29 16:45:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Baby crabs 791
======================
 ML> Anyhow, I wonder if the 1" ones could likewise be
 ML> fried and eaten.
 DS> As I recall, Pat's mother steamed them all, using vinegar in the
 DS> water. The babies may well have been soft enough to eat like a soft
 DS> shell crab. 

I'd probably not do that without the additional step of
dunking in hot oil for a while. 

 ML> I'm surprised that New Jersey didn't have limits.
 DS> They may well have such limits.  We were crabbing from her yard into a
 DS> canal or river that ran by.  That is probably looked on differently
 DS> than a commercial fisherman crabbing out in the bay or where ever.

I suppose, but usually recreational fishermen and commercial
ones have similar restrictions, because by and large the
regulations are not irrational. (Did I actually type that?)

Deep-Fried Hard-shell Crabs
Categories: Louisiana, shellfish, main
Serves: 6 to 9
 
18 whole crabs, cleaned
2 eggs
2 c milk
1 c water
1 Tb Creole mustard
2 Tb prepared yellow mustard
1 Tb dried basil
1 ts dried thyme
1 Tb dried tarragon
1 Tb granulated garlic
1 Tb cracked black pepper
1 Tb salt
2 qt vegetable oil
4 c yellow corn flour
2 Tb granulated garlic

In a home-style deep frying unit, such as Fry Daddy, heat
oil according to manufacturer's directions. Corn flour is
a double ground yellow corn meal and may be found in most
stores as a pre-packaged seafood fry. Have your seafood
supplier remove the outer shell of the crabs, eyes, mouth
and belly flap. Clean away the lungs and other fleshy
material from the center of the crab, leaving the fat and
roe intact. The crabs are now ready for frying. In a large
mixing bowl, combine eggs, milk and water. Using a wire
whisk, whip until well blended. Add Creole and yellow
mustard along with the herbs, garlic, salt, and pepper.
Blend well into the egg mixture and set aside. In a
separate bowl, combine the corn flour, garlic, salt, and
pepper. Blend well to distribute seasonings. You may wish
to break the crabs in half for easier handling. Dip crabs
into egg/mustard mixture and then into the fish fry.
Carefully place in a deep fryer and cook 3-5 min or until
crab section floats and turns golden brown. Drain well and
eat the crabs hot as you would boiled crabs. Serve with
cocktail or tartar sauce.

M's note: Lord help me, omit the tarragon.

John Folse, Lafitte's Landing
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