1 doz. large frog legs
2 cups buttermilk
1 qt. water
1/2 tsp. liquid crab boil
1 tsp. vinegar
1/2 tsp. salt
2 tsps. black pepper
2 tsps. chopped garlic
1 tsp. Cajun seasoning
1 stick butter
2 tbls. olive oil

1. Marinate frog legs in buttermilk overnight in the refrigerator.
2. Combine 1 quart of water, liquid crab boil and vinegar. Bring to
boil and blanch frog legs in mixture for 2 to 4 minutes. (This is
only necessary for large frog legs. Small frog legs are tender enough
and do not need blanching.
3. Drain frog legs and place in a 9×13-inch casserole dish. Season
with salt, pepper, garlic and Cajun seasoning. Place pats of butter
and drizzle olive oil over legs.
4. Bake in a preheated 400-degree oven for 5 to 7 minutes. Turn legs,
baste with pan drippings and cook an additional 4 to 5 minutes until
done. (Reduce baking time for smaller frog legs.)