Fried Crab Claws
|Crab claws||1 Pound|
|Fish and shrimp fry||1 Pound (Subsititue With Cornflour)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Creole seasoning||To Taste (Tonys)|
|Milk||1⁄2 Cup (8 tbs)|
|Lime juice||1 Tablespoon|
|Prepared horseradish||1 Tablespoon|
|Canola oil||1 Cup (16 tbs) (For Frying)|
Start by pouring about 2 inches of oil in a heavy bottom saucepan or use an electric fryer.
Pour the Fish Fry, flour, and Tony’s into a large mixing bowl. Stir well.
In a smaller mixing bowl, crack to egg and add milk and 1 tablespoon lemon or lime juice. Mix well.
Heat oil on a medium heat (#6).
Put several crab claws in the egg wash to coat. Then, toss crab claws into the Fish Fry mixture and coat well. Place on a clean platter. Repeat until all crab claws are battered.
Place crab claws in the fryer - maybe a dozen at a time. They only need to fry about 2 minutes or less. Really quick.
Move to a drain on paper towels.
Make Cocktail Sauce with one cup ketchup and 2 teaspoons prepared horseradish and a squeeze of lemon or lime.
For more information please visit:http://www.cajuncookingtv.com
Calories 1076 Calories from Fat 532
% Daily Value*
Total Fat 60 g92.4%
Saturated Fat 5.5 g27.5%
Trans Fat 0.2 g
Cholesterol 238.6 mg79.5%
Sodium 689.6 mg28.7%
Total Carbohydrates 96 g31.9%
Dietary Fiber 3.6 g14.5%
Sugars 10 g
Protein 34 g67.7%
Vitamin A 9.2% Vitamin C 3.5%
Calcium 17% Iron 28.9%
*Based on a 2000 Calorie diet