Deep Fried Crab Backs
Pull hard shell from crab backs. Take off legs. Break each back in half and clean out lungs, etc. Marinate crab backs over night in refrigerator in a mixture of equal parts of:
Pet evaporated milk
Favorite Barbeque sauce
Also season the mixture with:
a squeeze of lemon juice
hot sauce of your choice
little Worcestershire sauce
black pepper
red pepper
salt
Drain the crabs and dredge in the following (that you have in a gallon ziploc bag):
2 cups all purpose flour
2 tsp baking powder
salt, pepper, red pepper to taste
(may have to double depending on how many backs you have)
Heat oil in iron skillet. Drop crab backs in and fry till golden and floating. Drain well. The backs will have a fried coating that will be seasoned with a mild barbeque taste. The meat all through the crab will have the barbeque taste as well. It sounds like a really weird combination of ingredients and the marinade will clabber due to the milk and lemon juice, but the taste is so divine!
Pull hard shell from crab backs. Take off legs. Break each back in half and clean out lungs, etc. Marinate crab backs over night in refrigerator in a mixture of equal parts of:
Pet evaporated milk
Favorite Barbeque sauce
Also season the mixture with:
a squeeze of lemon juice
hot sauce of your choice
little Worcestershire sauce
black pepper
red pepper
salt
Drain the crabs and dredge in the following (that you have in a gallon ziploc bag):
2 cups all purpose flour
2 tsp baking powder
salt, pepper, red pepper to taste
(may have to double depending on how many backs you have)
Heat oil in iron skillet. Drop crab backs in and fry till golden and floating. Drain well. The backs will have a fried coating that will be seasoned with a mild barbeque taste. The meat all through the crab will have the barbeque taste as well. It sounds like a really weird combination of ingredients and the marinade will clabber due to the milk and lemon juice, but the taste is so divine!
