Pepper Sauce 
Creole Style Butter Marinade 
BOLD Creole Seasoning 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeSavor every delicious crunch as you bite into these Buttery Cajun Fried Crab Sticks! This recipe by @southernvibin is sure to satisfy your cravings.
Ingredients
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3 Clusters of King Crab or Snow Crab
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2 tbsp Tonys Pepper Sauce
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3 eggs
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2 cups Flour
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2 tbsp Tony Chachere’s Bold Seasoning
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Tony Chachere’s Creole Butter Injectable Marinade
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Peanut Oil (any frying oil)
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1 tbsp fresh parsley
- Clear
Directions
- Begin with extracting all of the meat carefully from the shell (keeping the crab meat whole and set to the side).
- In a bowl, begin to scramble 3 eggs with 2 tbsp of Tony Chachere’s Pepper sauce until well combined.
- In a second bowl, you will need 2 cups of flour seasoned with 2 tbsp of Tony Chachere’s Bold Seasoning.
- Dunk your crab meat sticks into the egg wash then over to the flour bowl to get coated down. (Carefully use your fingers to really make sure the flour is being packed onto the crab meat)
- Once your crab meat is all battered up, get your frying oil heated to 350 degrees. Sink your crab sticks into the oil (avoid over crowding pot so the crab sticks don’t stick together) and fry for 3 mins or until the sticks are nice and golden. Remove the crab sticks and let rest.
- While the crab sticks are resting, fill your Tony Chachere’s cooking syringe with Tony Chachere’s Creole Butter Injectable Marinade. Once the Crab sticks are cooled enough for you to handle, you can inject the crab sticks from each end “with as little or as much as your heart desires”!
- You now have delicious Buttery Cajun Fried Crab Sticks! Garnish with parsley and enjoy!
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