batter-dipped poppy seed crabs

Categories
Seafood
Yield
4 Servings
MeasureIngredient
1 cup All-purpose flour
1 teaspoon Baking powder
½ teaspoon Salt
¾ cup Blue cornmeal
3 tablespoons Poppy seeds
Eggs
1 cup Milk
½ cup Unsalted butter
8 smalls Soft-shell crabs
  Margarita Jalapeno Salsa (see index)

In a bowl, mix flour, baking powder and salt; stir in cornmeal and poppy seeds. In another bowl, lightly beat eggs; blend in milk, then combine milk mixture with dry ingredients and stir until well blended. Add a little more milk, if necessary, to make a smooth bater that will cling to crabs. Melt butter in a large, shallow skillet over medium heat. Dip crabs in batter to coat; add to skillet and cook until golden brown on both sides, turning once. Serve with salsa. Makes about 4 servings.

From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .

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