Crispy Frog Legs
INGREDIENTS:

: 5 lb’s frog legs
: ¾ cup lemon juice or vinegar
: crushed ice
: 1 cup milk
: 6 eggs, separated
: 2 tbsp. olive oil or vegetable oil
: ¼ tsp. salt
: salt and pepper
: 1 ½ cups all purpose flour
: vegetable oil

PREPARATION:

1. Wash the frog legs thoroughly. Place in a large pan and sprinkle with lemon juice. Cover with crushed
   Ice and refrigerate 1 to 3 hours.
2. Combine the milk, egg yolks, olive oil and ¼ tsp salt.
3. Beat the egg whites until stiff. Fold into the batter.
4. Sprinkle the frog legs with salt and pepper to taste. Dip legs into the batter then dredge in the flour.
5. Fry until golden brown in deep oil heated to 375 degrees. Drain on paper towels.



Teriyaki Frog Legs
INGREDIENTS:

: ¼ cup margarine
: 2 cups chopped onions
: 1 cup chopped bell pepper
: 1 cup fresh snipped parsley
: 1 lb. fresh mushroom, sliced
: 2 tbsp. minced garlic
: 1 ½ tsp. salt
: 3 tbsp. hot sauce
: 2 cups dry white wine (that you would drink)
: ½ cup your favorite teriyaki sauce


PREPARATION:

1. In large pot, melt the margarine. Add the onions, bell pepper and parsley. Saute until onions
   Are clear.
2. Add the mushrooms and garlic. Stir well and continue to cook until mushrooms are hot.
3. Add the salt, hot sauce and frog legs. Stir well.
4. Add the wine and your favorite teriyaki sauce. Reduce the heat to medium-low and simmer for 10 
   Minutes.
5. May be served over rice.
 




Fried Crawfish Tails

INGREDIENTS:

: 1 cup flour
: ½ cup cornmeal
: ¾ teaspoon salt
: ½ teaspoon baking powder
: 1 pound large cooked and peeled crawfish tails
: 1 egg, beaten
: ½ teaspoon prepared mustard
: ¼ cup evaporated milk
: ¼ teaspoon garlic powder
: ¼ teaspoon pepper

PREPARATION: 

1. In a bowl beat the eggs, add the milk, prepared mustard, salt, pepper, and garlic powder.
   Mix well. In another bowl, sift the flour, cornmeal and baking powder together and stir well to 
   Blend ingredients. Dip the crawfish tails in the egg-milk mixture, one at a time. Let drain a 
   Little then dip in cornmeal-flour mixture.
2. Put on a plate until you have enough to fry.
3. Drop in deep hot fat (300 – 400 degrees) and cook until golden brown.
4. Drain on paper towels.
5. Serve hot with catsup or tarter sauce.


Crawfish Boil

INGREDIENTS:
: 30 pounds live crawfish
: 2 cups salt for purging
: 2 (3 ounce) boxes crawfish or crab or shrimp boil seasoning or 2 cups liquid crab boil
: 20 small onions, peeled
: smoked sausage, cut up into large pieces
: whole mushrooms
: 5 pounds small red or new potatoes, unpeeled
: 10 to 15 ears of fresh corn on the cob, shucked and broken in halves

PREPARATION:

1. *Crawfish season is from late February to mid May. If buying crawfish in advance, keep live crawfish at
    36-46 degrees for approximately 3 days with wet burlap sacks, towels, etc. on top. Let crawfish return
    To room temperature before using.
2. Purging the crawfish: The cardinal rule is to purge and thoroughly wash the crawfish before boiling 
   them. Placing them in a plastic children’s pool, large tub, or a large ice chest, rinse them in enough
   changes of water for the water to run reasonably clear. Then add more water to cover the crawfish and
   add 2 cups of salt. This forces them to purge themselves of impurities. Stir for 3 minutes, then 
   rinse crawfish.
3. After purging and cleaning, don’t leave the crawfish covered with water, as they need air to stay alive.
   Keep the crawfish in a cool or shaded area until you’re ready to start cooking. NOTE: be careful not to 
   let them purge to long. You do not want them to be dead when you add them to the boil. In a large


(18 to 20 gallon) pot over high heat, add enough to fill a little more than halfway. Add crawfish or crab
   Boil seasoning. Cover pot and bring water to a boil; boil 2 to 3 minutes to allow the spices to mix well.
4. Using a large wire basket that fits into the pot, add onions, sausage, mushrooms, and potatoes. 
   Maintain a boil and cook 10 minutes or until potatoes are tender. Add crawfish to the wire basket, 
   stirring them a bit, cook additional 4 to 5 minutes (being careful not to over cook the crawfish).
   Remove wire basket from pot.
5. To serve the traditional way, cover a table (preferably outdoors) with thick layers of newspaper.
   Spill the contents of the basket (onions, potatoes, sausage, mushrooms, and crawfish) along the
   Length of the newspaper-covered table. They are best served hot.