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 soft-shell crab for 30 minutes at 165°F degrees with pecan wood pellets. In a mixing bowl,
combine pancake mix and seltzer
water to mak
e 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.