| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Eggs, Dairy | Seafood | 4 | Servings | |
INGREDIENTS
| 1 | c | All-purpose flour |
| 1 | ts | Baking powder |
| 1/2 | ts | Salt |
| 3/4 | c | Blue cornmeal |
| 3 | tb | Poppy seeds |
| 2 | Eggs | |
| 1 | c | Milk |
| 1/2 | c | Unsalted butter |
| 8 | sm | Soft-shell crabs |
| Margarita Jalapeno Salsa (see index) |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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