Deviled Soft-Shell Crabs With Dipping Sauce |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Good Food Magazine, June 1986 Ingredients:
2 tablespoons all-purpose flour |
2 tablespoons cornmeal |
1/2 teaspoon chili powder |
1/8 teaspoon cayenne pepper |
1/8 teaspoon ground cumin |
1/8 teaspoon ground coriander |
1/8 teaspoon salt |
vegetable oil (for deep frying) |
4 large soft shelled crabs, cleaned (about 5-6 oz. each) |
1/2 cup sour cream |
1 garlic clove, minced |
2 tablespoons minced fresh cilantro |
2 tablespoons minced fresh parsley |
2 tablespoons canned green chilies |
1 tablespoon minced scallion |
2 teaspoons lime juice |
grated lime zest |
1/8 teaspoon cumin |
1/8 teaspoon chili powder |
1/8 teaspoon red pepper flakes |
salt, to taste |
Directions:
1. Mix flour, cornmeal, chili powder, cayenne, cumin, ground coriander, and salt in shallow bowl.
2. Heat 2 inches of oil in deep fryer to 350 degrees.
3. Coat crabs thoroughly with flour mixture and fry 2 at a time, turning once, until golden brown, about 5 minutes. Drip and serve hot with dipping sauce.
4. To make dipping sauce, mix last 12 ingredients in small bowl.
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