Fried Soft Shell Crab with Etouffee Sauce and Coleslaw

Fresh or frozen soft shell crabs

1 Packet of Louisiana Fish Fry Cajun Etouffee Base

1-2 eggs

Some milk for the egg wash

Salt and pepper

Flour

Vegetable Oil 

Serve over steamed long grain rice.  (optional) 

Follow the instructions on the packet to make the Etouffee but do not add any of the crab. .

Place a 1/2 cup of flour on a plate, sprinkle well with salt and pepper. Carefully, and without ripping off any of the legs, dredge the crabs in the flour, place into a bowl of the egg wash and dredge in the flour a second time.

Note: Crab meat has a delicate flavor so just use salt and pepper as your seasoning.     

In a frying pan, add in the oil until it is about 1 inch deep. Heat to 350 degrees. 

Gently add the crabs to the now hot oil and fry turning as necessary until golden brown and cooked through. Drain on paper towels.

Barr's Coleslaw with Tomatoes