Big Al’s Lent Favorites

Fried Crab Fingers

Ingredients

1 pound of peeled crab fingers (claws)

1 egg

1 tablespoon of Cajun seasoning

4 ounces of milk

A bowl of your favorite Fish Fry

Directions

In a bowl put the milk, eggs and Cajun seasoning together to make a wash. Submerge your crab fingers in your milk and egg wash, strain and dredge through fish fry. Fry in vegetable oil, which has been preheated to 350 degrees, until claw-float. Remove from oil onto a pan lined with paper towels to soak up the excess oil. Then serve with favorite dipping sauce.

Charbroiled Oysters

Ingredients

1 dozen fresh Louisiana oysters

4 tablespoons of garlic butter seasoned with salt and black pepper

12 tablespoons of Parmesan and picaroon cheese

1 tablespoon of parsley

Directions

Heat your grill to approximately 550 degrees. Place oysters shell down and heat until juices start bubbling. Sprinkle on garlic butter sauce – 1/2 tablespoon per shell. Then, add your cheese blend. Cook until golden brown. Remove from fire and sprinkle on the parsley.

Crawfish Etouffee (ay-too-FAY)

Ingredients

1/2 cup of vegetable oil

1/2 cup of margarine

1 cup of diced onion

1/2 cup diced green bell pepper

1 tablespoon minced garlic

1 pound of Big Al’s boiled, peeled crawfish

3 (10 oz can) cream of mushroom soup

1 (10 oz) can of Rotel

1 tablespoon of fresh parsley

Salt and pepper to taste

1 cap full of liquid crab oil

Directions

In a large stockpot, add vegetable oil and margarine bring to medium heat. Sauté onions, green pepper and garlic until onions are translucent. Add crawfish to the onion mixture and cook it down for about five minutes. Add about a 1/2 cup of water whenever needed to

keep the crawfish moist while cooking. Stir in soup and Rotel. Bring to a boil and lower your fire, replace the lid and Etouffee (smother) for about 30 minutes. Add salt, pepper and parsley. Ten minutes before recipes is done add water till desired consistency is acquired.