Creole Crab Fingers

Recipe Ingredients

2 lbs	908g / 32oz	Jumbo crab claws
3		Eggs
1		Milk
1 1/2 cups	93g / 3.3oz	Corn flour
1 cup	62g / 2.2oz	Flour
1 teaspoon	5ml	Red pepper
2 teaspoons	10ml	Salt
1 tablespoon	15ml	Onion powder
1 1/2 tablespoons	22ml	Garlic powder
3 tablespoons	45ml	Paprika
1/4 cup	36g / 1.3oz	Chopped parsley
1/4 cup	15g / 0.5oz	Green onions - chopped fine

Recipe Instructions

Make egg wash with eggs and milk. Mix remaining ingredients except crab fingers.

Put fingers in dry, then egg wash and then again in dry. Let rest for about 30 minutes or so.

Fry to brown in hot oil. Serve with a horseradish sauce.

Source:
Cooking Light, June 1994, page 85

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