Creole Crab Fingers

Course : Seafoods
Serves: 1
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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 / Directions:

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.

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