Creole crab fingers
1 servings
Ingredients
| Quantity | 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 |
| Fine | ||
Directions
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 :