Fried Jumbo Crab Legs
Ingredients
- 40 jumbo crab legs (precooked)
- 4 eggs
- 1 pint milk
- 1 pinch salt
- 1/4 cup flour
- 1/4 tsp. garlic salt
- 1 quart cracker dust (pilot meal)
Method
- Mix whole eggs, milk, salt and flour into a batter.
- Add garlic salt to batter and mix thoroughly.
- Add crab legs to batter and gently turn them over until each crab leg is covered with batter.
- Drain off excess batter and gently roll legs in cracker dust until dry.
- French fry legs for one minute, or pan fry until a golden brown.
- Serve with tartar sauce and lemon slices. Serves 6.
Original page from the cookbook
About this recipe
This recipe is transcribed verbatim from a spiral-bound community cookbook produced in Pismo Beach, California. The book was a fundraising publication of the type common to civic groups, church auxiliaries, and fishing communities on the California coast in the mid-twentieth century — recipes contributed by named cooks, illustrated with hand-drawn section dividers, and printed locally.
Spellings, measurements, and ingredient lists are preserved as they appeared in print, including typographic quirks and any inconsistencies. Where an ingredient is used in the method but was missing from the printed ingredient block, it has been added to the list here so the recipe is self-contained; every such addition is taken word-for-word from the printed method.
The full yesteryear collection preserves 123 recipes from this book. The modern collection is open to new contributions from today's Pismo clammers.