Crab Fingers With Spicy Cocktail Sauce

[Roxy15]

Crab Fingers With Spicy Cocktail Sauce:

Wet Mix:

1 Egg

2/3 Cup Milk

1 Tsp. Old Bay Seasoning

1/2 Tsp. Garlic Powder

1/2 Tsp. Onion Powder

1/2 Tsp. Tabasco Sauce

1/2 Tsp. Cayenne Pepper

1 T. Corn Flour Or Fish-Fry

1 T. Cornstarch

Salt & Freshly Ground Black Or White Pepper

Dry Mix:

1 Cup Corn Flour

1/2 Cup Cornstarch

2 T. Old Bay Seasoning

1/2 Tsp. Salt

1/2 Tsp. Black Pepper

1/2 Tsp. Cayenne

1 Tsp. Lemon & Pepper Seasoning

Spicy Cocktail Sauce:

1/2 Cup Mayonnaise

2 T. Spicy Brown Mustard

1 T. Horseradish

1 Clove Garlic, Minced

1 T. Fresh Parsley, Chopped

1 Tsp. Old Bay Seasoning

4 Dashes Tabasco Sauce

Prepare the claws by peeling away the shell. You’ll only be using the pincer end of the claw. Put claws in liquid mix. Mix it all up and let marinade for 30 or more minutes in the refrigerator.

Cooking:

Put the claws in the dry mix and let sit a minute or so moving it around just a little.

Use Peanut Oil, about 1″ in a pan depending upon the pan depth.

Heat to 350 degrees; fry them until golden brown.

For the Spicy Cocktail Sauce:

Mix all ingredients together and let sit in the refrigerator for a few hours before serving.

Serve With Spicy Cocktail Sauce.