Crab Fingers

DEEP FRIED:

Drain your container of Crab Fingers into a medium size bowl. Add your seasoning mix to the Crab Fingers and mix well. In a quart size Ziploc bag, add some of the seasoned Chicken Fry. Add the Crab Fingers into the bag. Shake well and sit aside. In a small Dutch oven or small pot, add four to five cups of peanut oil.  Have your temperature set to medium-high. (You can test your temperature by dropping a bit of Chicken Fry into the oil. If it bubbles, it's ready.) When the temperature is hot, give your Fingers a shake in the bag, then begin to add them into the hot oil. Let them fry for about 2 minutes, then remove the Fingers and let them drain on a paper towel. Enjoy with a squeeze of lemon or lime juice and maybe some cocktail sauce!

PAN FRIED:

If you prefer not to deep fry in oil, these Crab Fingers be pan fried with a few tablespoons of butter and the seasoning mix. Let them cook in the shallow pan for about 2 minutes and enjoy!

Cook 2 cups of long-grain white rice and set in refrigerator to cool.

Heat the oil in a large skillet over medium-high heat.

Season the chicken thighs with salt and pepper. Add the chicken to the skillet and cook until browned on each side (8-10 mins.). Remove chicken and cut into small cubes, about 1 inch in size. Place the chicken to the side, while you prepare other ingredients.

Add butter to a dutch oven and let it melt. Add onion, celery, garlic, and thyme to the dutch oven and sauté until the vegetables are translucent. (Optional: Add bell pepper, season all, and cajun seasoning.) Add sausage and cook until browned (8-10 mins.). 

Once the sausage has browned, add shrimp to the dutch oven and cook 3-4 mins with the top off.

Stir in rice, tomato paste, diced tomatoes, bay leaf, chicken broth, and reserved chicken. Bring to a boil, then turn the heat down to simmer, and let jambalaya cook for 20 mins. covered.

Turn off heat. Add parsley and green onions and let stand for 5 mins.

Now, you're ready to eat! 

Clean & rinse 4 soft shell crabs. (Watch the video on Kris'es Wholesale Seafood's YouTube for instructions.) Make sure to remove the lungs. Gently dry your crabs with a paper towel to remove excess water.

Season crabs with salt and pepper on both sides.  Add butter to you pan and let it melt on a medium heat. Once your pan is hot, add your seasoned crabs to it and allow them to cook for about 5 minutes on each side. 

When your crabs are almost finished cooking, add celery, garlic, green onions to the pan. Let these cook for a few minutes. (Optional: add in cajun seasoning.) 

Remove your crabs and veggies and serve.

If you want to step up your boiling or steaming game, try adding  Alaskan King Crab Legs, Snow Crab Clusters, and Live Blue Crabs to your pot! This will definitely satisfy a wide range of taste buds.

To make it taste even better, add some Kris'es Wholesale Seafood crab seasoning to your boil or steamer and even on top of your cooked crabs.  Cooking time will depend on how YOU like the texture of your crab meat. Add seasoning, lemons, limes and butter before placing your crabs in the pot. (Optional: For a sweet flavor, add a few pearl onions to your pot. They are so delicious with fresh seafood.)

BOIL:

Alaskan King Crab: 5-8 mins.

Snow Crab Clusters: 5-7 mins.

Live Blue Crabs: 10-14 mins.

STEAM:

Alaskan King Crab: 6-10 mins.

Snow Crab Clusters: 6-8 mins.

Live Blue Crabs: 12-16 mins.

After cooking your crabs, squeeze a bit more lemon and lime juice over them, add seasoning to your liking, and mix in a few more tablespoons of butter. Now,  you're ready to enjoy some delicious crabs!