CRUNCHY MONSTER CLAWS
Cajun seasoning adds flavor, and a crunchy coating helps keep these chicken fingers moist. This recipe makes a great appetizer to serve at any Halloween gathering. It'll "grab" the attention of kids of all ages. -Mary Ann Dell, Phoenixville, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 15 appetizers.
Number Of Ingredients 8
Steps:
- Cut yellow pepper into 15 triangles; set aside. In a large resealable plastic bag, combine flour and 2 teaspoons Cajun seasoning. Place eggs in a shallow bowl. In another shallow bowl, combine the cornflake crumbs, green onion and remaining Cajun seasoning. , Place a few pieces of chicken in bag; seal and shake to coat. Dip in eggs, then in crumb mixture. Place on a greased baking sheet. Repeat. Bake at 350° for 15-20 minutes or until juices run clear. , Cut a small slit into one end of each chicken strip; insert a pepper triangle into each. Serve with barbecue sauce.
Nutrition Facts : Calories 58 calories, Fat 1g fat (0 saturated fat), Cholesterol 42mg cholesterol, Sodium 150mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges
STONE CRAB CLAWS WITH COASTLINE DIPPING SAUCE
My husband handed me this recipe, found in Men's Health magazine. Looks really good! Several online websites will deliver stone crab claws, so I am posting this for safekeeping. Yet to try. Note that preparation time does not include one hour chilling time.
Provided by Epi Curious
Categories Crab
Time 10m
Yield 6 , 6 serving(s)
Number Of Ingredients 8
Steps:
- Whip together all ingredients except crab claws and refrigerate for one hour. Serve with the stone crab claws, cooked, chilled and precracked.
Nutrition Facts : Calories 207.1, Fat 17.8, SaturatedFat 4.5, Cholesterol 18.6, Sodium 363.2, Carbohydrate 11.6, Fiber 0.4, Sugar 3, Protein 1.6
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