Fried Crab can be found all over the world. Traditionally, it’s usually soft shell crab, like blue crabs, that are fried but the truth is, you can fry just about anything. Most of my experience with Fried Crabs have been at buffets and Cajun restaurants in the south. It’s real popular to put the majority of the breading over the meat from the body of the crab. I think mostly because the meat is already exposed, once the cavity shell has been removed, and you just sink your teeth right in and get a bight.
Jonah Fried Crab Recipe
Normally, for this Fried Crab recipe, I would use soft shell crabs but they aren’t available to me right now, unfortunately. I did find some Jonah crabs, however, which are the East coasts answer to the West’s Dungeoness Crab. They’re typically a little bit smaller than the Dungeoness and therefore a little cheaper as well. I picked up these two bad boys for just under $7 bucks. So you really can’t go wrong picking up a half dozen or so for frying.
Also, if you’re interested, be sure to check out a few relatable recipes I think you’ll enjoy. My King Crab Legs tutorial is phenomenal because I teach you how to peal the legs so quickly that your mouth never stops chewing between bites. My Stuffed Lobster recipe is one of the most amazing dish’s you’ll ever lay your eyes on; also incredible. And my Thai Red Curry Shrimp Recipe is easy and it’s to die for.
I’m completely and utterly in love with this Stuffed Lobster recipe. Just like the title says, it’s got creamy Shrimp, Bay Scallops and Crab Meat mixed into the Stuffing with a light drop biscuit breading and Bacon. There is of course a few other ingredients to spice it up a bit but tell me that list didn’t already seal the deal in your mind when you read it to yourself!
Stuffed Lobster Preparation
I can’t stress enough, the importance of having a good set of Seafood Shears when you’re cutting Shell Fish. Starfrit sent me this pair to use and demonstrate in this video recipe and I personally think they are awesome. They cut in reverse, which seems to give the blade some added strength when I grip the handles and apply pressure. So if you’re interested in a pair like this, I highly recommend this set next time you’re cutting shells.
Also, this recipe is designed to heavily stuff two lobsters with seafood but I found that just one can easily be shared between two people. So that’s something to consider when you’re making this. 2 Stuffed Lobsters will easily feed 4 to 6 people and my Video Tutorial will teach everything you need to know.
Also I’ve included 2 other Lobster recipes down below and the Drop Biscuit recipe you’ll be needing to complete this Stuffed Lobster recipe.
2 Steamed Lobsters, whole
12 oz Bay Scallops
12 Shrimp, peeled and deveined
1 cup Crab Meat
3 pc Bacon, crumbled
1/2 cup Cream Cheese
1 can Cream of Celery
1/2 Red Onion, chopped
1/4 cup Parsley, chopped
3 Fresh Basil leaves, chopped
3 Garlic cloves, chopped
1/4 cup Olive Oil
pinch of Salt
1 tbsp Mustard
1 tbsp Worcestershire
1/2 tsp Paprika
2 Drop Biscuits
1/4 cup Seasoned Bread Crumbs
Shake Salt & Pepper throughout entire stuffing
Bake at 400 degrees f for 20 minutes and serve Stuffed Lobster with lemon and melted butter.
This is one of my favorite dishes to order when I go out for Mexican. It isn’t always on the menu because I’m not entirely certain it’s authentic. But whatever it is, it’s delicious and one of the most important steps is making the Seafood and Crab mix correctly. Yes it’s imitation crab, but if you buy the right stuff you will see that the ingredients involve mostly white fish like pollock, cod and I believe whiting if I’m not mistaken. Then there is always some small portion of real crab meat to help the flavor. So the “Seafood and Crab” description is accurate if someone wants to argue the point. But I discovered long ago that the secret to making a great mix is in the mayonnaise. A dab of minced or chopped garlic helps too, but you’ve got to make sure that the mayo get’s fully absorbed into the mix with plenty left on the outside to keep it moist. This means a lot of stirring. I always break up the meat as much as possible before I add the other ingredients, but really that’s all there is to it. But I’m telling you, if you skip this simple step, your Seafood and Crab mix in your Enchilada will be so-so and you won’t like it near as much! This dish can be fabulous if take a few extra minutes to prepare it right. Also it’s important to have a good Enchilada Sauce to fully coat your tortilla’s. Lucky for you I just posted my recipe for that just before this one and I’ve added to the end of this instructional tutorial. Oh, and yes this recipe does call for flour tortilla’s. It’s the way it comes no matter where I order it. So use a doughy restaurant grade flour tortilla. You can find them in the refrigerated section in normal grocery stores, often near the chorizo and mexican cheese, or you can get them at your local mexican market. They are usually thinner tortillas but that’s what you want. Here’s a link to a Bean and Cheese Burrito video where I actually show you what they look like and how they make a difference. I also have a Chicken Enchilada’s Recipe made with Verde if you are interested, CLICK HERE for that.
Seafood and Crab Enchilada’s Ingredients:
1 cup Seafood and Crab mix for each Tortilla (do the math)
3 oz Enchilada Sauce
1/2 cup Cheddar Cheese, grated