Owner`s manual

Bruce’s® Tempura Battered Smoked Soft-shell Crab
Prep time: 10 minutes
Cook time: 35 minutes
Yield: 6 crabs
Ingredients:
6 Soft-shell Crabs
2 Packages Bruce’s® Sweet Potato Pancake Mix
1 cup Seltzer Water
Cajun Injector® Quick Shake® Cajun Shake®
1 qt. Cottonseed Oil for Frying
Method:
Smoke the softshell crab for 30 minutes at 165°F degrees with pecan wood
pelletes. In a mixing bowl, combine pancake mix and seltzer water to make a
batter. Carefully dip the crab into the batter and fry at 350°F or until golden brown.
Drain on paper towels and serve with Cajun cole slaw.
Cajun King® Country Fried Quail
Prep Time: 10 minutes
Cook Time: 15 Minutes
Yield: 4 servings
Ingredients:
Cajun Injector® Cottonseed Oil
3 Large Eggs
1/4 cup Milk
1 tbsp. “Original” Louisiana Brand Hot Sauce
1 bag Cajun Injector® Chicken Fry Mix
2 tbsp. Cajun King® Blended Spice Mix
4 Quail, cleaned and cut in half
Method:
Preheat oil to 400˚F in electric fryer, or 350˚F in propane fryer. Heat enough
cottonseed oil for deep frying to 350°F. Beat eggs and milk together, and add hot
sauce. Combine fry mix and blended spice mix. Dredge the quail in the egg
mixture then in the fry mix, knock off excess coating and deep fry until golden
brown.