Heat the oven to 500 degrees. In a large ovenproof pan, add the olive oil and saute the garlic and herbs for 1 minute over medium-high heat. Add the crab and seasonings, and saute for 4 minutes. Then add the tomato, if desired, cover the pan and place in the oven for 15 minutes. Garnish with chopped parsley and a generous spoonful of the herb-infused olive oil from the bottom of the pan.
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Fried Chicken
Serves 4 to 6
1 cup soy milk
2 free-range eggs
2 teaspoons Louisiana Hot Sauce
1 teaspoon Italian seasoning
1/2 teaspoon cayenne
1/2 teaspoon crushed rosemary
1 teaspoon garlic powder
1 teaspoon onion powder
31/2-4 pounds free-range chicken pieces
21/2 cups coconut oil
2 cups flour
2 teaspoons paprika
2 tablespoons seasoned salt
1 teaspoon black pepper
1 teaspoon parsley flakes
1 teaspoon cayenne
In a large bowl, combine the soy milk, eggs, hot sauce, 1/2 teaspoon cayenne, rosemary, garlic powder and onion powder. Add the chicken pieces and marinate in the refrigerator for 3-4 hours. Remove and drain. Heat the coconut oil in a frying pan to 330-340 degrees. Put the flour, paprika, seasoned salt, black pepper, parsley flakes and cayenne in a paper bag and add the marinated chicken, a piece or two at a time. Shake until each piece is coated. Place the chicken in the hot oil (the chicken may need to be cooked in batches) and fry, covered, for 10-14 minutes, depending on the size of the pieces. Turn the chicken pieces once, leave the cover off and continue to cook for for 5 to 7 minutes, or until the pieces are a rich brown. Serve with extra hot sauce if desired.
