Fried Hard Shell Crabs

1 dozen crabs
6 cups milk (approximately)
1 tbs lemon juice
1 tsp paprika
1 tbs soy sauce
2 garlic pods, crushed
Salt, pepper and cayenne as directed

Scald crabs and drain. When cool, remove claws and other shell. Clean thoroughly, leaving only that portion containing the meat. Place crabs in marinade made from remaining ingredients and leave for about two hours, turning occasionally. Remove from marinade, roll in flour and deep fry at 375F until crust is golden brown. This is an unusual method of preparation and gives the crab meat a distinctive and delicious flavor.


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Cajun Country -- New Iberia, Louisiana