 |
| Preparation |
Cancun Crab Delight combine all dry ingredients
in small pan or bowl.
Combine egg & milk: Beat well. Dip crab in egg mixture then in flour to coat well. Fry
in 1/2 inch cooking oil until brown then turn and cook again until brown. Top crab
with Mango Salsa and serve with any steamed rice and a salad.
Mango Salsa
Combine all ingredients: mix well. Refrigerate for at least 4 hours before serving. |
|
Cancun
Crab Delight
Ingredients
| 4 |
|
soft shelled crabs |
| 2 |
cups |
flour (plain) |
| 2 |
tbsp. |
garlic |
| 1 |
tbsp. |
black pepper |
| 1 |
tbsp. |
Adolph's meat tenderizer |
| 2 |
|
eggs |
| 3 |
tbsp. |
milk |
| |
* |
clean and prepare crabs for cooking |
| |
|
Mango Salsa ( makes 3 cups) |
| 1 1/2 |
cups |
diced mango(ripe but firm) |
| 1/2 |
cup |
diced jicama |
| 1/2 |
cup |
diced red bell pepper |
| 1 or 2 |
|
diced fresh jalapino peppers |
| 1/2 |
cup |
diced, seeded tomato |
| 2 |
tbsp. |
chopped fresh cilantro |
| 2 |
tbsp. |
orange juice |
| 1 |
tbsp. |
fresh lime juice |
| |
|
salt & pepper to taste |
|
