Super Soft-Shell Crabs, Bayou Bacon Wrapped Oysters, Louisiana Charbroiled Oysters, Grilled Gulf Shrimp Skewers
Serves: 5
Branson Greenfelder
1 January 1970
Based on User reviews:
50
Spice
53
Sweetness
57
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 large
Crab (louisiana soft-shell)4 cups
All-Purpose Flour (divided)2 tbsps
Cajun Seasoning1
Egg60 g
Hot Sauce30 g
Creole Mustard230 g
Butter30 g
Worcestershire Sauce1 tbsp
Seafood Seasoning170 g
Champagne Vinegar110 g
Parmesan (grated)110 g
Extra-Virgin Olive Oil1 tbsp
HoneyDirections:
1
Squirt each oyster with 1 tablespoon of mignonette sauce
2
When the oysters start to bubble, add a pinch of Parmesan and 1 teaspoon of olive oil
3
Grill until the cheese starts to brown on the edges
4
Remove the oysters from the grill to a serving platter and serve immediately
5
Skewer the shrimp, bell peppers and onions in alternating colors
6
Melt the butter, hot sauce and honey together in a saucepan over low heat
7
Bring the mixture to a simmering boil and reduce the sauce, stirring constantly, until creamy
8
Preheat a grill to 350 degrees F
9
Grill the shrimp until lightly browned
10
Remove the skewers from the grill to a serving platter and drizzle the shrimp with the butter sauce
11
Serve immediately
12
Put the oysters, on half shell, on the grill
13
In a deep-fryer or heavy-bottomed pot, heat the oil to 350 degrees F
14
Mix the flour and Cajun seasoning and in a flat pan
15
Mix egg, hot sauce, mustard and beer in a bowl
16
Put the crabs in the beer mixture and let sit for 5 to 10 minutes
17
Remove the crabs from the beer mixture, 1 at a time, and dust thoroughly in the flour mixture
18
Put the crabs, with legs down, in hot the oil and fry until golden brown
19
Melt the butter in saucepan and add the Worcestershire sauce, lemon juice and parsley
20
Put each crab, on its side with the legs up, on a serving platter and drizzle the sauce over the top
21
Serve immediately
22
Remove the gills from the crabs (cut in half if using large crabs)
23
In a deep-fryer or heavy-bottomed pot, heat the oil to 350 degrees F
24
Put 2 cups of the flour in a shallow pan
25
Add the oysters and turn to coat
26
Mix the egg, beer, hot sauce, mustard and seasoning in a bowl
27
Dip the oysters in the beer wash
28
Lightly flour again in the remaining 2 cups flour in a second shallow pan
29
Wrap the oysters in bacon and thread onto skewers
30
Fry the oysters, 1 at a time, in the oil until they float to the top
31
Remove them from the oil to a serving platter and serve immediately
32
Preheat a grill to 350 degrees F
33
Combine the minced shallots, vinegar and black pepper in a squeeze bottle