Ingredients:
4 Medium crab, soft-shell
64 fl ozs oil, canola for frying
1 to taste pepper, black
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Directions:
In a bowl, combine about 1 tablespoon of Creole Seasoning and the flour. In a separate bowl, whisk the eggs, milk and 1 tablespoon of Creole seasoning. In a third bowl, mix the bread crumbs and another 1 tablespoon of Creole seasoning.
Place the oil in a large, deep, heavy pan and heat it to 325 degrees. While the oil is heating, arrange the tomatoes, onion slices and greens on four large plates, and season with salt and pepper.
Lightly dust the crab with flour, evenly coating the legs, tops and bottoms, and the point where the legs meet the body.
Place a crab in the egg wash, remove, and let the excess run back into the bowl. Make sure that the crab is completely coated. Place in the bowl with the bread crumbs, and coat evenly, shaking off any excess crumbs. Repeat with the remaining crabs.
Using tongs, hold a crab into the heated oil with only its legs submerged, and cook for about 30 seconds. Then use the tongs to flip the crab over, allowing the crab to float to the top, possibly with part of the legs sticking up. Cook for about 3 minutes, or until golden brown. Place the cooked crab on paper towels to allow any excess oil to drain, then season with Creole seasoning. Repeat with remaining crabs.
Place a cooked crab on top of each salad, and top each with about 1/4 cup of ravigote sauce. Serve immediately. |
