Deviled Soft-Shell Crabs With Dipping Sauce

Good Food Magazine, June 1986

• Ready In: 30 mins
• 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

1. Mix flour, cornmeal, chili powder, cayenne, cumin, ground coriander, and salt in shallow bowl.
2. Heat 2 inches of oil in deep fryer to 350 degrees.
3. 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.
4. To make dipping sauce, mix last 12 ingredients in small bowl.