Creole crab fingers

Yield: 1 servings

Measure Ingredient
2 pounds Jumbo crab claws
3 Eggs
1 pint Milk
1½ cup Corn flour
1 cup Flour
1 teaspoon Red pepper
2 teaspoons Salt
1 tablespoon Onion powder
1½ tablespoon Garlic powder
3 tablespoons Paprika
¼ cup Chopped parsley
¼ cup Green onions -- chopped

Make egg wash with eggs and milk. Mix remaining ingredients except crab fingers. Put fingers in dry, then egg wash and then again in dry. Let rest for about 30 minutes or so. Fry to brown in hot oil.

Serve with a horseradish sauce. Recipe By :

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