Normally, whole blue crabs in Louisiana are served boiled, stuffed
or in an au gratin mixture. Over the past couple of years, we have
come up with some very interesting variations using the cleaned
whole crab in the shell. This deep-fried recipe has certainly become
a winner as well as a tradition at our Lafitte's Landing Restaurant.
- 18 whole crabs, cleaned
- 2 eggs
- 2 cups milk
- 1 cup water
- 1 tbsps Creole mustard
- 2 tbsps prepared yellow mustard
- 1 tbsp dried basil
- 1 tsp dried thyme
- 1 tbsp dried tarragon
- 1 tbsp granulated garlic
- 1 tbsp cracked black pepper
- 1 tbsp salt
- 2 quarts vegetable oil
- 4 cups yellow corn flour
- 2 tbsps granulated garlic
In a home-style deep frying unit, such as Fry Daddy, heat oil according
to manufacturer's directions. Corn flour is a double ground yellow
corn meal and may be found in most stores as a pre-packaged seafood
fry. Have your seafood supplier remove the outer shell of the crabs,
eyes, mouth and belly flap. Clean away the lungs and other fleshy
material from the center of the crab, leaving the fat and roe intact.
The crabs are now ready for frying. In a large mixing bowl, combine
eggs, milk and water. Using a wire whisk, whip until well blended.
Add Creole and yellow mustard along with the herbs, garlic, salt
and pepper. Blend well into the egg mixture and set aside. In a
separate bowl, combine the yellow corn flour, garlic, salt and pepper.
Blend well to distribute seasonings. You may wish to break the crabs
in half for easier handling. Dip crabs into egg/mustard mixture
and then into the fish fry. Carefully place in a deep fryer and
cook three to five minutes or until crab section floats and turns
golden brown. Drain well and eat the crabs hot as you would boiled
crabs. Serve with cocktail or tartar sauce.