{"id":3206,"date":"2017-04-19T20:12:33","date_gmt":"2017-04-20T02:12:33","guid":{"rendered":"http:\/\/poormansgourmetkitchen.com\/?p=3206"},"modified":"2019-02-01T14:57:18","modified_gmt":"2019-02-01T21:57:18","slug":"fried-crab-jonah-dungeoness-or-blue-crabs","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/fried-crab-jonah-dungeoness-or-blue-crabs\/","title":{"rendered":"Fried Crab – Jonah, Dungeness or Blue Crabs"},"content":{"rendered":"

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The Best Fried Crab<\/h1>\n

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.<\/p>\n

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Jonah Fried Crab Recipe<\/h2>\n

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 Dungeness Crab.  They’re typically a little bit smaller than the Dungeness 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.<\/p>\n

Also, if you’re interested, be sure to check out a few relatable recipes I think you’ll enjoy.  My King Crab Legs tutorial<\/a> 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<\/a> is one of the most amazing dish’s you’ll ever lay your eyes on; also incredible.  And my Thai Red Curry Shrimp Recipe<\/a> is easy and it’s to die for.<\/p>\n