Soft shell crabs with cream sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Soft shell crabs | |
| 2 | cups | All-purpose flour |
| 2 | tablespoons | Salt |
| ½ | teaspoon | Cayenne, white and black |
| Pepper | ||
| 1 | Egg, beaten | |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Lemon juice |
| 1 | teaspoon | Salt |
| Cooking oil for frying | ||
| 1 | stick of butter | |
| 1 | lb. crabmeat | |
| 1 | Tbsp. all-purpose flour | |
| 2 | lbs. shrimp, peeled | |
Directions
Clean and wash crabs, dry with paper towel, season with seasonings.
Beat egg and lemon juice in bowl. Add crabs. Mix flour and baking powder together, dredge crabs 1 at a time and deep-fry in oil until golden brown. ~-Cream Sauce--
½ tsp. black, white, cayenne pepper ¼ tsp. sweet basil
: 1 c. green onions, finely : chopped
: 1 - 8 oz. pkg. cream cheese ½ tsp. salt
Melt butter in heavy pot. Add flour and stir until mixed well. Add shrimp and cook until all liquid is out. Add green onions, stir.
Reduce heat to low and add cream cheese. Melt cheese and add seasonings. Add crabmeat, stir in a little at a time. Turn off heat.
This sauce can be made in advance and stored in refrigerator. This sauce can be served in pastry shells as an appetizer.