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Beryl Stokes: Hi, welcome to Cajun Cooking TV at Saturday day night at the Stokes house we have the fun. And tonight we’re going to make the appetizer of fried crab claws, so come on grill let’s get start. First I’m going to have the grilled mixture our fish fry and we decide some Louisiana fish fry products. This is for oysters shrimp and we’re going to use for our crab claws. The ingredients are so you don’t necessarily need this is corn flour and corn meal. So, we’re actually going to have a pack here. So we’re going to pour this into bowl, I’m sorry actually let out there and also I have this flavor we’re going to cut it with just as was not to greedy put that in there is actually and I get to. Alright, once you kind stir around and then Marian one or two take that Tony’s Creole Seasoning and pour some of that into this mix, that’s perfect
Marie: How much
Beryl Stokes: Pour until the can remain. We have us one pound container crab claws and basically this is just someone has gone and delicately peeled the shells around the claws. This is a delicacy in restaurants and this always on the appetizer menu it’s really good. Okay, now we need two eggs in a bowl.
Marie: Two eggs? I got the shell; I got the shells. I don’t cut the shells.
Ashley: Yes I don’t have the -- now turn back, turned over. Turn back.
Female Speaker: That’s a good. So what --
Male Speaker: You need to send them to egg cracking school, mother.
Beryl Stokes: I have a quarter cup in this one. The wet ingredients in the wet bowl that’s good. Now I take the lot on these over there shake it up and then open up the top that’s quite a little of that, as probably good Marian can you handle whisk. You know the silicone whisk, whisk this up fastly. I’ll show how to do? Let me so eggs. Here we go that’s are you whip up an egg. Okay so what do you think we’re going to do with claws any audience? Oh no, Yummy some cooking school don’t. Where we do as we remember we did this was our shrimp when we fry shrimp put them in there
Beryl Stokes: Cook them and put them in here, I think your plat put them on.
Marie: Here we go
Beryl Stokes: Al right, cook them put in there. Okay, one of be the white person among be the – really be the dry person and actually you’ll be the wet grill. So she is don’t wet and pour here and through here and then you coat them all around. Okay.
Female Speaker: Oh, yes.
Beryl Stokes: Please drop it. Get massive we going to wash our hands. So, we’re going let the grills do this, we just putting them all on a plate and we and then we are going to fry them all up. We have large size pan here, you can use non stick or the regular we put about 2 inches of canola oil in the pan and we got it on number six so its good hot so, I’m carefully lower end and our crab claws with grilled batter is very good. As soon these turn in brown and start floating and it will just take a minute or so. We’re going to pull them and put paper towel to drain, really quick. And the meantime our famine is don’ be grill. So this is going to be our appetizer. Thank you.
Beryl Stokes: --
Ashley: Yes it’s delicious.
Beryl Stokes: And the grilled made some cocktail sauce.
Marie: Alright, here eating -- good job. See it’s delicious.
Beryl Stokes: Hi, thank you for joining us on Cajun Cooking TV tonight I had –actually in marianum we made some cocktail crab claws we pride them for our appetizer, we have stay tonight
Ashley: Yes, Beryl we love stoke
Beryl Stokes: Check out our website at cajuncookingtv.com.
Ashley: Just remember I’m Ashley and that’s Marian.