Fried Stuffed Soft-Shell Crabs

Ingredients

  • 2 tablespoons Dijon mustard
  • 2 teaspoons salt
  • 2 tablespoons Dijon mustard
  • ¼ green bell pepper, diced
  • 2 celery ribs, diced
  • 2 celery ribs, diced
  • 1 tablespoon dried thyme
  • + 37 more ingredients
    • 1 tablespoon dried thyme
    • 1 tablespoon freshly ground pepper
    • 8 small soft-shell crabs
    • 8 small soft-shell crabs
    • 1 ½ teaspoons Worcestershire sauce
    • 1 ½ teaspoons Worcestershire sauce
    • 3 ¼ cups fine, dry breadcrumbs, divided
    • ¼ teaspoon hot sauce
    • 3 ¼ cups fine, dry breadcrumbs, divided
    • ¼ Vidalia onion, diced
    • 1 tablespoon dried oregano
    • ½ cup water
    • ½ cup water
    • Red Pepper-Garlic Sauce
    • Red Pepper-Garlic Sauce
    • 2 cups all-purpose flour
    • ¼ teaspoon hot sauce
    • ¼ Vidalia onion, diced
    • 3 large eggs, divided
    • 2 cups all-purpose flour
    • 3 large eggs, divided
    • 2 teaspoons salt
    • ¼ green bell pepper, diced
    • ½ teaspoon dried oregano
    • ½ pound fresh jumbo lump crabmeat
    • ½ pound fresh jumbo lump crabmeat
    • Vegetable oil
    • Vegetable oil
    • 1 tablespoon freshly ground pepper
    • 1 tablespoon dried oregano
    • ½ teaspoon dried thyme
    • ½ teaspoon dried thyme
    • 2 tablespoons mayonnaise
    • 2 tablespoons mayonnaise
    • 1 tablespoon dried basil
    • 1 tablespoon dried basil
    • ½ teaspoon dried oregano

Drain crabmeat, removing any bits of shell. Stir together 1 egg, 1/4 cup breadcrumbs, celery, and next 8 ingredients. Fold in crabmeat. Set aside. Whisk together remaining 2 eggs and 1/2 cup water. Set aside. Stir together remaining 3 cups breadcrumbs, 1 tablespoon thyme, 1 tablespoon oregano, an...

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