Super Soft-shell Crabs, Bayou Bacon Wrapped Oysters, Louisiana Charbroiled Oysters, Grilled Gulf Shrimp Skewers
- Level: Intermediate
- Yield: 6 servings
- Total: 1 hr
- Prep: 40 min
- Cook: 20 min
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
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
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
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
Directions
- In a deep-fryer or heavy-bottomed pot, heat the oil to 350 degrees F.
- 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.
- Remove the gills from the crabs (cut in half if using large crabs).
Bayou Bacon Wrapped Oysters:
- 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:
- 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:
- 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.