Ease of Preparation: Easy
Yield: 4-6 servings
Ingredients:
Mississippi Comeback Sauce:
- 1 cup (240 ml) mayonnaise (made on screen)
- ¼ cup (60 ml) chili sauce
- 1 teaspoon (5 ml) Worcestershire sauce
- 1 teaspoon (5 ml) grated fresh horseradish
- 2 tablespoons (30 ml) minced onion
- 2 cloves garlic, minced
- Salt and pepper
Cajun Dusted Softshell Crab
- 4 cups (946 ml) buttermilk
- 6 softshell crabs, cleaned, fully thawed if frozen
- Vegetable oil, for deep frying
- 1 cup (240 ml) flour
- 1 cup (240 ml) fine cornmeal
- ¼ cup (60 ml) Cajun spice
- Salt
Method:
For the Mississippi Comeback Sauce:
In a bowl, combine the mayonnaise, chili sauce, Worcestershire sauce, horseradish, onion, and garlic. Season with salt and pepper. Stir to combine and reserve in the refrigerator until needed.
For the Cajun Dusted Softshell Crab:
Pour the buttermilk into a large bowl. Add the crabs to the bowl, ensuring they are covered and marinate in the fridge for at least one hour, up to overnight.
In a Dutch oven over medium high heat, bring the oil to 350 F (176 C)
In a large bowl, combine the flour, cornmeal, and Cajun spice. Mix thoroughly. Season with salt and mix again.
Drain the crabs from the buttermilk. Coat them in the dry mixture, ensuring there are no uncoated spots and fry them in batches until golden brown and crisp, 3-4 minutes.
Using a wire strainer, scoop the fried crabs out of the hot oil and onto a paper towel-lined tray. Season with salt immediately.
Serve the crabs with Mississippi Comeback Sauce for dipping.