Sartin’s “Barbecued” Crabs

See the RecipeLandon Nordeman

The cooks at Sartin's Seafood, a popular restaurant in Nederland, in southeastern Texas, dust their crabs with their famed Cajun-style seasoning and deep-fry them.

Sartin’s “Barbecued” Crabs
The cooks at this popular restaurant in southeastern Texas dust their crabs with their famed Cajun-style seasoning and deep-fry them.
Yield: serves 2

Ingredients

  • 12 live medium blue crabs
  • 2 cups Cajun seasoning, preferably Sartin's
  • Canola oil, for frying

Instructions

  1. Place crabs in a bowl of ice water for 10 minutes. Working with one crab at a time, grasp back legs and pry off and discard top shell. Flip crab; pull off the hard flap called the apron. Rinse crabs in a colander. Pull out gills; rinse away organs. Using kitchen shears, cut off the "mouth" parts. Dry crab with paper towels; transfer to a large bowl. Toss crabs with seasoning; let sit for 15 minutes to absorb seasoning.
  2. Meanwhile, pour oil to a depth of 2" into a 6-qt. heavy-bottomed pot; heat over medium-high heat until a deep-fry thermometer reads 400°. Working in 2 batches, fry crabs until deep red, about 5 minutes. Drain on paper towels.