|Crab: Buying, Cooking, Cracking|
|by Jennifer Jeffrey|
There's something about crab that makes any dish decadent-- whether in a rustic, weeknight pasta or atop a cocktail party hors d'oeuvre.
Tip: Try for fried crabs for more results.
Results 1 - 5 of 5 for batter for fried crabs
In heavy iron ... Add shrimp and crab meat. Cook 5 ... stems and parboil for 3 minutes. Mound ... a ball. Make batter by beating eggs ... Freezes well. Serves 15.
In a large ... mix well. Submerge crabs in mixture and ... flour. Continue simmering for 5 to 7 ... shrimp or crawfish may be added to sauce for variety.
In a small ... mix well. Let batter stand at room temperature for 2 to 3 hours. If crabs have not been ... spoon, remove crabs and drain on paper towels.
Remove all cartilage ... and gills from crabs. Firmly pack ... of thick pancake batter. Dip crabs, ... sides, about 3-4 minutes. Drain and serve immediately.
Starting just below ... Dry chilies. Combine crab, onion, bell ... 375 degrees. Whisk batter to smooth. Dredge ... chilies on platter. Garnish with salsa.
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