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