Crabs_Crab_Claws_BIG

 

Crabs – We Got ‘Em
JOHN FLANINGAM
 

6 oz. blue crab claws
1 egg
½ cup milk
1 ½ cups Zatarains Fry Mix
2-3 cups oil
1 green onion, diced
lemon half

Heat oil to 350 degrees in deep pan. Beat egg and add milk creating an egg wash. Drain crab claws. Add to egg wash, coating well. Dredge claws in fry mix until well dusted and shake off excess dusting. Add to hot oil. Cook until golden brown (they float when done.) Drain on paper towel. Place on serving dish and garnish with cocktail sauce, lemon and green onion.