The traditional flavor of Worcestershire sauce made richer and tastier! Enhanced with fine sherry and a hint of hot pepper, it's aged to perfection. Use as a table sauce and in all that call for Worcestershire.
| Featured Products | No |
|---|---|
| Nutrition Data | 1 |
| Brand | No |
| Perishable | 0 |
| Size | 5oz. |
| Serving Size | 1 Tsp |
| Serving per container | 30 |
| Calories | 5 |
| Calories from fat | No |
| Total fat | 0 |
| Saturated fat | No |
| Saturated fat per unit | No |
| Cholesterol | No |
| Cholesterol per unit | No |
| Sodium | 100 |
| Sodium per unit | 4 |
| Total carbs | 1 |
| Total carbs per unit | 0 |
| Dietary Fiber | No |
| Dietary fiber per unit | No |
| Sugars | No |
| Protein | 0 |
| Vitamin A | No |
| Vitamin C | No |
| Calcium | No |
| Iron | No |
| Organic | No |
| Ingredients | Worchestershire sauce (water, vinegar, corn syrup, sugar, hydrolyzed corn protein, salt, caramel color, anchovy, spices, tamarind, natural flavorings), vinegar, aged red peppers, sugar, sherry wine. Contains 2% or less of salt and vegetable gum. |
Soft Shell Crab Poboy
Ingredients:
Vegetable Oil for deep-frying
1/2 cup all-purpose flour
3 teaspoons Creole Seasoning
1/2 teaspoon salt
1/4 teaspoon cayenne
1/2 cup yellow cornmeal
2 large eggs
2 tablespoons water
4 large soft-shell crabs, cleaned, rinsed, and patted dry
4 (7-inch) lengths French bread, cut in 1/2 lengthwise
1/2 cup Remoulade Dressing
2 cups shredded iceberg lettuce
12 thin slices ripe tomato
12 dill pickle slices
In a large pot, heat 2 inches of oil to 375 degrees F.
In a bowl, combine the flour, 1 teaspoon of the Creole Seasoning, 1/4 teaspoon salt, and 1/8 teaspoon cayenne. In another bowl, combine the cornmeal, 1 teaspoon of the Creole Seasoning, and remaining 1/4 teaspoon salt, and 1/8 teaspoon cayenne.
In a small bowl, beat the eggs, water, and remaining teaspoon of Creole Seasoning. One at a time, lightly coat the crabs with the flour mixture, then dip into the egg wash, followed by the cornmeal to coat.
With tongs, lower 2 crabs at a time into the hot oil. Fry, turning once, until golden and crisp, 3 to 4 minutes. Drain on paper towels and season lightly with Creole Seasoning.
Spread both sides of the French bread with remoulade sauce. Layer the lettuce, tomatoes and pickles over the bottom half of the bread and top with 1 crab. Close the sandwiches and serve immediately.
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