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THE LOUiSIANASOFTSHELLEDCRAB INDUSTRY Profile Rex H. Coffey Dudley D. Cullen Kenneth J. Roberts Agricultural CenterPublished by Louisiana Sea Grant College Program Louisiana State University Baton
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Begin by cleaning the soft-shelled crab. Remove the gills, cut off the face, and lift the apron on the bottom of the crab. Rinse it thoroughly with water.
02
Prepare a mixture of Louisiana seasoning by combining ingredients like salt, paprika, garlic powder, onion powder, cayenne pepper, and dried herbs.
03
Dip the cleaned soft-shelled crab in beaten egg to moisten it.
04
Coat the crab with a layer of flour or cornmeal seasoned with the Louisiana seasoning mixture.
05
Heat oil in a frying pan or deep fryer to around 375 degrees Fahrenheit.
06
Carefully place the coated crab into the hot oil, avoiding overcrowding the pan.
07
Fry the crab for about 2-3 minutes on each side, or until they turn golden brown and crispy.
08
Remove the cooked soft-shelled crab from the oil and place it on a paper towel to absorb excess oil.
09
Serve the Louisiana soft-shelled crab hot with tartar sauce or your favorite dipping sauce.

Who needs form louisiana soft-shelled crab?

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Anyone who enjoys seafood and wants to try a delicious Louisiana-style soft-shelled crab dish.
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Form Louisiana Soft-Shelled Crab is an official document used for reporting specific information related to the harvesting and sales of soft-shelled crabs in the state of Louisiana.
Fishermen and commercial crabbers who harvest soft-shelled crabs in Louisiana are required to file this form.
To fill out Form Louisiana Soft-Shelled Crab, individuals must provide their personal information, details about the catch, such as quantity and date, and submit any required supporting documents.
The purpose of this form is to regulate and monitor the harvesting of soft-shelled crabs to ensure sustainability and compliance with state fishing regulations.
Information typically required includes the harvester's name, address, contact information, total weight of soft-shelled crabs harvested, location of harvest, and date of harvest.
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