Deviled Soft-Shell Crabs With Dipping Sauce
"Good Food Magazine, June 1986"
- Ready In:
- 30mins
- Ingredients:
- 21
- Serves:
-
2
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
- Mix flour, cornmeal, chili powder, cayenne, cumin, ground coriander, and salt in shallow bowl.
- Heat 2 inches of oil in deep fryer to 350 degrees.
- 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.
- To make dipping sauce, mix last 12 ingredients in small bowl.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
