Batter-dipped poppy seed crabs
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | All-purpose flour |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| ¾ | cup | Blue cornmeal |
| 3 | tablespoons | Poppy seeds |
| 2 | Eggs | |
| 1 | cup | Milk |
| ½ | cup | Unsalted butter |
| 8 | smalls | Soft-shell crabs |
| Margarita Jalapeno Salsa (see index) | ||
Directions
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, .