Fried Crab Fingers
Ingredients
- Peanut or canola, for frying
- 1/2 cup Italian bread crumbs
- 1 cup all purpose flour
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1 large egg, beaten
- 1/2 cup milk
- 1 pound Louisiana blue crab fingers
Instructions
Place oil in a large skillet or electric fryer and heat to 350 degrees. Meanwhile, place bread crumbs in a shallow dish. In a separate shallow dish, combine flour, salt, black pepper, garlic powder and cayenne pepper. Measure out 1/2 cup of the seasoned flour and add to bread crumbs; stir to combine. In a third shallow dish, whisk together the egg and milk. Working in batches, dredge crab fingers in seasoned flour, dip in egg wash then dredge in bread crumb mixture. Shake off excess crumbs and gently lower crab fingers into hot oil. Fry until golden brown, 1-2 minutes per batch. Drain on a wire rack or stack of paper towels. Serve immediately. Makes 4-6 appetizer servings.