Monday, September 7, 2009

CALABASH..... Before & After!

Shortly after moving to South Carolina, we discovered a new food genre called Calabash... I immediately fell in love only to find out that like a lot of other things in life, every one has that own philosophy about what is real Calabash. SO I started to ask around... And for the most part this is the conclusion and outcome that I like best.

According to Ella's Calabash Seafood Restaurant in Calabash, NC.... "Calabash Style" means seafood prepared fresh, lightly battered and fried to order using the same family recipes that have been past down through the generations.

And since I don't have a family recipe that has been passed down through the generations, I can only make one up, so here is what I have come up with....

* 1 cup all purpose flour
* 1/2 teaspoon dried onion powder
* 1/4 teaspoon dried garlic powder
* 1 teaspoons of dry mustard
* 1/2 cup dried bread crumbs (you can use seasoned)
* 1/4 cup white cornmeal
* 1/4 cup yellow cornmeal
* 1 egg
* 3 cups cooking oil
* 2 tablespoons of milk
* 2-4 large Blue Crabs

On one sheet of waxed paper, place flour, onion powder, garlic powder & dry mustard. In pie plate, with fork, beat egg with milk. On another sheet of waxed paper, combine cornmeal and bread crumbs. Dip clean dry crabs in flour just to dust, then in egg mixture, then in cornmeal mixture until coated.

In 12 inch skillet over medium heat, in hot oil;, fry Crabs, carefully turning once. Cook about 6-8 minutes or until nice and brown. Serve with horseradish or Tartar sauce.

No comments:

Post a Comment