Creole Crab Fingers

Course :	Seafoods
From:	HungryMonster.com
Serves:	1

Ingredients:

2	pounds	jumbo crab claws
3	large	eggs
1	pint	milk
1 1/2	cups	corn flour
1	cup	flour
1	teaspoon	red pepper
2	teaspoons	salt
1	tablespoon	onion powder
1 1/2	tablespoons	garlic powder
3	tablespoons	paprika
1/4	cup	chopped parsley
1/4	cup	green onions -- chopped fine

Preparation:

Make egg wash with eggs and milk. Mix remaining ingredients except crab fingers. Put fingers in dry, then egg wash and then again in dry. Let rest for about 30 minutes or so. Fry to brown in hot oil. Serve with a horseradish sauce.