Deviled Soft-Shell Crabs With Dipping Sauce

Name: Deviled Soft-Shell Crabs With Dipping Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 serving(s)
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

Submitted by JackieOhNo!

"Good Food Magazine, June 1986"

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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!!

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