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Batter-dipped Poppy Seed Crabs

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CATEGORY CUISINE TAG YIELD
Seafood, Grains, Eggs, Dairy Seafood 4 Servings

INGREDIENTS

1 c All-purpose flour
1 t Baking powder
1/2 t Salt
3/4 c Blue cornmeal
3 T Poppy seeds
2 Eggs
1 c Milk
1/2 c Unsalted butter
8 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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Nutrition (calculated from recipe ingredients)
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Calories: 419
Calories From Fat: 260
Total Fat: 29.6g
Cholesterol: 158.9mg
Sodium: 482.2mg
Potassium: 207.9mg
Carbohydrates: 29.1g
Fiber: 2.1g
Sugar: 3.5g
Protein: 9.8g


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