There has been a lot going on in our little town lately as we all know, but we are Cedar Rapids strong and the show must go on. The tremendous support of the community toward each other as well as the support from local corporations and small businesses within the community has been uplifting and inspiring, to say the least.
There is so much happening that I forgot it was my two-year anniversary writing for The Gazette.
Although I was without power until Aug. 26, I still wanted to make something I’ve never made before to celebrate, so I decided on Louisiana Style Fried King Crab Legs and, of course, there has to be a Cajun dipping sauce to pair with it.
I love seafood and I most definitely love fried foods, but I didn’t want the norm. My search lead me to one of my favorite crustaceans — King Crab. I wondered what all the hype of fried king crab legs was all about, so I decided to come up with my own recipe.
This recipe works for almost any occasion and the batter can even be used on poultry as well as fish. You can make it as an appetizer for an intimate dinner party, a watch party snack, add it to a pasta dish or to top off a refreshing salad. The possibilities are limitless with combinations that can be created for almost any occasion.
The fried king crab meat is sweet and flaky in comparison to the crunchy cornmeal batter coating the firm crab meat. Paired with a slightly sweet, mildly spicy and creamy dipping sauce and you have a definite palate pleaser. I like to add a few lemon wedges because what’s seafood without a little lemon?
You can control everything about this dish from the spice and crunch levels to the type of protein you choose to fry. The dipping sauce also is versatile. With as much that’s going on in 2020 let’s live a little and have some fun with the creations you’ll make from this recipe!
I’ve always wanted my own cooking show, and this is a recipe that would make a great episode. It was both fun and satisfying to cut open the crab legs — although it was a challenge not to eat the meat before I had the chance to batter and fry it!
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Now it’s time to roll up those sleeves, wash those hands and get started creating your own version of Louisiana Style Fried King Crab Legs with Cajun Dipping Sauce.
Contact Michelle Madden at Da Munchie Plug LLC on Facebook.
FRIED KING CRAB LEGS
• 1 cup Louisiana Lemon Pepper Fry Mix
• Juice of 1/2 lemon
• 1/4 cup milk or water
• 2 tablespoons flour
• 1 tablespoon hot sauce
• 3 to 5 king crab legs broken into pieces at the joints (I steamed mine for 5 to 7 minutes first and let cool to the touch)
• Cooking oil of your choice
• 2 eggs
• Cajun seasoning
If not using Louisiana Lemon Pepper Fry Mix, create your own batter:
• 1 cup flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon parsley
• 1 teaspoons garlic
• Cajun seasoning, to taste
Clean the crab meat thoroughly. Make an egg wash and season it with Cajun seasoning.
Heat the oil.
Place crab legs in egg wash. Dip king crab legs in flour seasoned with Cajun seasoning.
Mix together 1 cup Louisiana Lemon Pepper Fry Mix, the juice of 1/2 lemon, 1/4 cup milk or water, 2 tablespoon flour, 1 tablespoon hot sauce.
Once combined, dip the king crab pieces in the batter.
Place legs carefully in cooking oil or air fryer and fry until golden brown.
Note: You can make this recipe with the meat in the shell by making a slit along the softer side using kitchen shears before you batter the crab legs.
CAJUN DIPPING SAUCE
• 1/4 cup mayonnaise
• 1 cup sour cream
• 1 1/2 teaspoons Cajun seasoning
• 1 clove garlic, minced
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• 1 teaspoon Louisiana Hot Sauce
• 1 teaspoon lemon juice
• 1/2 teaspoon cayenne pepper powder (optional)
Combine all ingredients and refrigerate in an air tight container until ready to use. Note: Can be made a day ahead.