We've had two packages of frog legs in the freezer waiting for a special occasion. Dave and Bonnie Kenison were staying with us and Andrew came home for the weekend, so it was a perfect time to do them. The recipe is from Emeril Lagasse. The two packages were a combined 1.8 pounds. The recipe called for one pound, so I doubled it. Below, the packaged frog legs.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ZdS-a8ICygSbV5YMpNqWZ4Z1orQiK11qg7N4orQrBvfwhGws74Ok79GbSYqaqHiy7FFfsixqan7m_Mcmq3q1i_1em64IOd0XpbsUBJFa4D_DO-ymklQAkHOiPjuZYCRqcXTl6VHa53oO/s400/1+frog+package.JPG)
First, I made Emeril's Essence Creole Seasoning. It was 2 1/2 tbs. of paprika, 2 tbs. salt, 2 tbs. garlic powder, 1 tbs. black pepper, 1 tbs. onion powder (which we didn't have, so I used shallot salt), 1 tbs. cayenne pepper, 1 tbs. dried oregano and 1 tbs. dried thyme (we only had ground thyme, so I used 1/4 tbs. instead). Once this was made, we used 1 tbs. (doubled to 2 tbs. for our doubled batch).
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHLwPo1vKB4FjGx0AVGVc2LYNrxydyqu6O72pHet1REmU6ucz2Ypi-3lp_1kT-PgdB3cXgUsYK6vvObRppymLDhYbxUDfMO1IUfhSLeJXtrPt3kMMUWxvVkkLYD3kgMRG5ZbhtZstUKBOs/s400/2+Seasoning.JPG)
I've never dealt with frog legs before, so I wasn't quite sure what it mean't when the directions said to cut the frog legs in half. However, as you can see, Andrew is holding a pair of frog legs and the legs are still connected.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCQIUr97HvCdQKjJh18Vf8_rWA5MnsW0RAdpOcjAJFSZUney0J2Z8kLEn-USIuUcEIJXe4TTz4MrKQtk0hWhDScVPbw7drjiRbMrEl6q4mXlT8qX6GoLHkg7xMRRIC_iUNLizIRjBwDStJ/s400/3+Connected+frog+legs.JPG)
Here is the full 1.8 pounds of connected frog legs.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMMfGLsUrvOegbIu8BPSiLz-YSiB-bX1fVtvwL-LtNnHACxyGHRsu0bLsF0lSZ-aOCi0ZYlJvOrsTVHv8Imymx35MGL5mWDhEZkyu6jk54C0meix1SKDDbRKnTcXvvYRyB5w0DB0LEQPUW/s400/4+frog+legs.JPG)
Then I cut them at the joint so that each leg was separate.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqYP-9s_Ol2_uaNLd1d-GP5RL-Z2O47F_L0He8zSr9RhkD9Nymn1oG1JCuD6Gxxh86fME5M9-7VTlqU35EVNFt4KNopyL2kky_UJnK8MRinrE-YH7iu2e-lIdqV3ZICP4xOj906U3owByD/s400/5+cut+apart+legs.JPG)
I combined most of the 2 tbs. Essence Creole Seasoning into 2 cups of flower and coated the frog legs with it, also putting a little of the seasoning directly on the frog legs. I put a 1/2 cup of butter (1 cube) into a frying pan on medium heat and started to cook the coated frog legs.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOFMIn8M5sRoaTAxNiyn7QOhQ-DrTS0VvIBoyMafQPJfxjPggHOlkdO1N0hAVJI65zGDTerUR8V2JgtJD0WUcR0JmNbvM50M7xz_TO0Q15hrP0QBl1AIgcJ1qOBuyILK62sNfR8sf9uvSq/s400/6+frying+%26+coated+legs.JPG)
After 2 to 3 minutes, we turned them over and cooked them another 2 or 3 minutes on the other side.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF7soVKPrPBAeGOBy00-nfbqFtdxFkdssCJP1nFOiD5iuAHu-e164fcD_K7_MP8sXERIqRM6cAJFQp6875N-q-XCg2AsIV9u7s8EioR8gJpLUAlZ0S4wq9q2AYzpQmstlREnOengTWCoJa/s400/7+legs+fried+on+one+side.JPG)
Then we added 1/2 cup of cut up leeks (it was supposed to be shallots) and 2 tbs. of minced garlic.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiczg3Pr_9Q4n3VzGb3iSsYkTy0JI-sIHPQROAZZVDpIU3XuOUyfSil30qVqkOA1Zhm866VsQMPl5Lbm_X4Lo8YX8pgb5rJVqUJeHA869-Jv2AyrcwHoNS3NhiyhhgedNBtmdptjPPQguum/s400/8+leek+%26+garlic+added.JPG)
After about 1 minute, we added a cup of chopped fresh tomatoes and cooked it for a minute.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0TeyYvFbr8r6XvKRC2PX2AiZQvS3yTWbiORGCNlOBnDXAMesEqG5YohEKrjsrOOrfJ6EqS21AzJcItLuSOL-HPjupqmTreeAdXIe0Nm7hXeJJUTM0rlt6mUbgIga0g6kxk6UUEJCYOpuO/s400/9+tomato+added.JPG)
Then we added a cup of white grape juice (substituting it for dry white wine) and simmered it for about 2 minutes and then served it. It looked really outstanding. However, the taste was a bit of a disappointment. The frog legs were not as flavorful as we expected, given all of the ingredients. They were still a little bland. It was good, but not great, but very fun as a conversation piece and activity.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN3r8e0rpaTE4mLkuABvCODb7S4bErMMOx16GvyEpUwsXUh62M6f7trJf4gBL6UDnsBunE0UgD83WFAAb3t5bzsnGPGhJVkw8GZc8RLTOCpXTrM2Y-Gf4Hwnv2FwAnoMvNW593WbIKdV0H/s400/10+final+product.JPG)
We ate it all. The frog legs are easy to debone. They are large enough to handle and the meat came easily off the bone.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhWFUNvMarXWks_GDXP43Sq7CmDOI0U1enZAPauWJIwwsk2YkHLGSTZcYQK47W-2jEaLxC6JREDE1m2KM3dU3nCOzsUWufEojnO2h1wdks8lZZGEnAdaXrs0FRm3PPod5zDRKKP2z5Mzqj/s400/11+frog+bone.JPG)
I've had frog legs before at Lambert's in Missouri, at a private catered party and at least one other place I don't recall. I've liked them better at those places. However, I'll try them again some time and hope to improve upon my first attempt.
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