Fried Crab – Jonah, Dungeoness or Blue Crabs

Fried Crab

The Best Fried Crab

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.

Fried Crab

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.

Fried Crab Ingredients:

6 to 8 Whole Crabs
1 stick Melted Butter
1 Garlic Clove, chopped

Egg Wash
1 egg
2 tbs milk
2 tbs Hot Sauce

Dry Mix
1/2 cup Plain Bread Crumbs
1/4 cup Potato or Corn Starch
1 1/2 tsp Crab Boil Seasoning

Oil for frying

Cook at 375 degrees Fahrenheit for only 2 to 3 minutes and enjoy your Fried Crab.

Seafood and Crab Enchilada

Seafood and Crab Enchiladas

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:

Flour Tortilla’s
1 cup Seafood and Crab mix for each Tortilla (do the math)
3 oz Enchilada Sauce
1/2 cup Cheddar Cheese, grated

Seafood and Crab Mix (Original Post)

2 cups Imitation Crab meat
2 chopped Green Onions
1 chopped Garlic Clove
1 cup Mayonnaise
1 tbsp Olive Oil
Salt and Pepper to taste

Enchilada Sauce (Original Post)

12 Large Dehydrated Chili’s, seeded
1 qt Chicken Broth, approximately
1/2 tsp Cumin
1/2 tsp Onion Powder
1/4 tsp Salt, adjust to taste
2 garlic Cloves

Seafood and Crab

Seafood and Crab

Seafood and Crab Everything!

If you don’t know or haven’t realized by now, Seafood and Crab can go with just about anything.  You can find it in Sushi, Cold Noodle Salads, Cheese Dips for chips or crackers and Sub Sandwich’s like the photo I’ve got here in this article.  The list goes on and on.  Of course it isn’t real Crab Meat though either.  It’s made from imitation crab which consists of mostly Alaskan Pollock, egg whites and red food coloring.  I guess the Pollock is what classifies it as “Seafood” even though there isn’t any real crab.  But the recipe for Seafood and Crab is not so confusing and serves as the basic front line for dozens of other recipes to boot.  Here I make a real basic sub sandwich that would normally have Tomatoes, Banana Peppers and olives on it as well if I were using a bigger loaf.  But I use the basics just to show you how you can still get your fix by just using a few ingredients.

Seafood and Crab Ingredients:

2 cups Imitation Crab meat
2 chopped Green Onions
1 chopped Garlic Clove
1 cup Mayonnaise
1 tbsp Olive Oil
Salt and Pepper to taste

Just mix all the ingredients together at once in one bowl and add the Seafood and Crab to your favorite recipe or dish.