| 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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