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
Put the oysters, on half shell, on the grill
2
In a deep-fryer or heavy-bottomed pot, heat the oil to 350 degrees F
3
Mix the flour and Cajun seasoning and in a flat pan
4
Mix egg, hot sauce, mustard and beer in a bowl
5
Put the crabs in the beer mixture and let sit for 5 to 10 minutes
6
Remove the crabs from the beer mixture, 1 at a time, and dust thoroughly in the flour mixture
7
Put the crabs, with legs down, in hot the oil and fry until golden brown
8
Melt the butter in saucepan and add the Worcestershire sauce, lemon juice and parsley
9
Put each crab, on its side with the legs up, on a serving platter and drizzle the sauce over the top
10
Serve immediately
11
Remove the gills from the crabs (cut in half if using large crabs)
12
In a deep-fryer or heavy-bottomed pot, heat the oil to 350 degrees F
13
Put 2 cups of the flour in a shallow pan
14
Add the oysters and turn to coat
15
Mix the egg, beer, hot sauce, mustard and seasoning in a bowl
16
Dip the oysters in the beer wash
17
Lightly flour again in the remaining 2 cups flour in a second shallow pan
18
Wrap the oysters in bacon and thread onto skewers
19
Fry the oysters, 1 at a time, in the oil until they float to the top
20
Remove them from the oil to a serving platter and serve immediately
21
Preheat a grill to 350 degrees F
22
Combine the minced shallots, vinegar and black pepper in a squeeze bottle
23
Squirt each oyster with 1 tablespoon of mignonette sauce
24
When the oysters start to bubble, add a pinch of Parmesan and 1 teaspoon of olive oil
25
Grill until the cheese starts to brown on the edges
26
Remove the oysters from the grill to a serving platter and serve immediately
27
Skewer the shrimp, bell peppers and onions in alternating colors
28
Melt the butter, hot sauce and honey together in a saucepan over low heat
29
Bring the mixture to a simmering boil and reduce the sauce, stirring constantly, until creamy
30
Preheat a grill to 350 degrees F
31
Grill the shrimp until lightly browned
32
Remove the skewers from the grill to a serving platter and drizzle the shrimp with the butter sauce
33
Serve immediately