blendings

RECIPE FILE
Sun. May 31, 1998                  Crab Beer Batter

             Cleaning Soft Shell!!!!
 

  • Cut off the face behind the eyes with scissors
  • Cut off the opposite end (apron)
  • Lift the top paper-like shell on both sides & snip out the lungs.
  • Wash in cold water
  •   Cook in 2 days or if freezing - wrap individually in air tight bags -

    •         good for 3 months.
     
     

    Soft shell crabs
    1        12 oz. warm beer
    1 1/4  cup all-purpose flour
    2        teaspoons salt
    1        teaspoon  paprika
    1/2     teaspoon baking powder

         To mix batter. Pour beer into bowl and add flour and then remainder of
     ingredients.
         Mix well. Batter should be prepared at least 1 - 2 hrs. in advance, as it is thicker
    as it stands.
         Dust crabs lightly in some all -purpose flour and then dip singly into batter.
         Deep fry @ 375 degrees for approx. 2-5 min. (depends on size)
         Drain and serve at once!

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