Ingredients
Super Soft-shell Crabs:
- 1 gallon cooking oil
- 3 large Louisiana soft-shell crabs (or 6 if using small crabs)
- 2 cups all-purpose flour
- 2 tablespoons Cajun seasoning
- 1 egg
- 1-ounce hot sauce
- 1 tablespoon Creole mustard
- 1 (12-ounce) bottle premium beer
- 4 ounces butter
- 1-ounce Worcestershire sauce
- 1 lemon, juiced
- 1-ounce chopped parsley leaves
Directions
In a deep-fryer or heavy-bottomed pot, heat the oil to 350 degrees F.
- Remove the gills from the crabs (cut in half if using large crabs).
Mix the flour and Cajun seasoning and in a flat pan.
Mix egg, hot sauce, mustard and beer in a bowl. Put the crabs in the beer mixture and let sit for 5 to 10 minutes.
Remove the crabs from the beer mixture, 1 at a time, and dust thoroughly in the flour mixture.
Put the crabs, with legs down, in hot the oil and fry until golden brown.
Melt the butter in saucepan and add the Worcestershire sauce, lemon juice and parsley. Put each crab, on its side with the legs up, on a serving platter and drizzle the sauce over the top. Serve immediately.
Bayou Bacon Wrapped Oysters:
- 1 gallon peanut oil
- 1 pint shucked oysters (preferably fresh Louisiana oysters)
- 4 cups all-purpose flour, divided
- 1 egg
- 1 (12-ounce) bottle premium beer
- 1-ounce hot sauce
- 1-ounce Creole mustard
- 1 tablespoon seafood seasoning
- 10 slices bacon, halved
- 6 bamboo skewers, soaked in water for 30 minutes
In a deep-fryer or heavy-bottomed pot, heat the oil to 350 degrees F.
Put 2 cups of the flour in a shallow pan. Add the oysters and turn to coat. Mix the egg, beer, hot sauce, mustard and seasoning in a bowl. Dip the oysters in the beer wash. Lightly flour again in the remaining 2 cups flour in a second shallow pan. Wrap the oysters in bacon and thread onto skewers.
Fry the oysters, 1 at a time, in the oil until they float to the top. Remove them from the oil to a serving platter and serve immediately.
Louisiana Charbroiled Oysters:
- 6 peeled and minced shallots
- 6 ounces champagne vinegar
- 1 tablespoon freshly ground black pepper
- 1 dozen fresh shucked Louisiana oysters in the shells
- 4 ounces Parmesan, grated
- 4 ounces extra-virgin olive oil
- Hot charcoals in a pit/grill
Preheat a grill to 350 degrees F.
Combine the minced shallots, vinegar and black pepper in a squeeze bottle.
Put the oysters, on half shell, on the grill. Squirt each oyster with 1 tablespoon of mignonette sauce.
When the oysters start to bubble, add a pinch of Parmesan and 1 teaspoon of olive oil.
Grill until the cheese starts to brown on the edges. Remove the oysters from the grill to a serving platter and serve immediately.
Grilled Gulf Shrimp Skewers:
- 6 bamboo skewers, soaked in water for 30 minutes
- 1 pound large Gulf shrimp, peeled, tail left on
- 1 green bell pepper, seeded and cubed
- 1 red bell pepper, seeded and cubed
- 1 red onion, cubed
- 8 ounces butter
- 2 ounces hot sauce
- 1 tablespoon honey
- Hot charcoals in a pit/grill
Skewer the shrimp, bell peppers and onions in alternating colors.
Melt the butter, hot sauce and honey together in a saucepan over low heat. Bring the mixture to a simmering boil and reduce the sauce, stirring constantly, until creamy.
Preheat a grill to 350 degrees F.
Grill the shrimp until lightly browned. Remove the skewers from the grill to a serving platter and drizzle the shrimp with the butter sauce. Serve immediately
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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