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Beer-Battered Soft Shell Crab
10 minute prep
Here’s a mouthwatering seafood delight that perfectly captures fresh soft shell crabs' delicate, sweet flavors. Soft shells dish is elevated with a light and crispy beer batter that adds an irresistible crunch. Soft shell crabs, prized for their tender, edible shells, are a seasonal delicacy that offers a unique dining experience. The beer batter, infused with light and airy bubbles, creates a golden crust that beautifully complements the succulent crab meat. Whether you're hosting a summer seafood feast or simply indulging in a gourmet treat at home, this recipe promises to impress with its perfect balance of flavors and textures. Serve with a squeeze of fresh lemon and a sprinkle of parsley for a dish that's as visually stunning as it is delicious. This recipe takes 10 minutes of prep and 10 minutes of cooking.
Directions
- Clean the soft-shell crabs by removing the face, gills, and apron. Rinse thoroughly and pat dry with paper towels. (or use our prepared Soft-Shell crabs and simply pat dry with paper towels)
- Make the Batter:
- In a large bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, paprika, and cayenne pepper.
- Gradually add the beer to the dry ingredients, whisking until smooth. The batter should be thick enough to coat the crabs but still pourable. Adjust with a bit more beer or flour if needed.
- Frying:
- In a large skillet or deep fryer, heat about 1/2 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C).
- Dip each crab into the beer batter, making sure it’s fully coated. Allow any excess batter to drip off.
- Carefully add the crabs to the hot oil, cooking in batches if necessary to avoid overcrowding the skillet.
- Fry each crab for about 3-4 minutes per side or until golden brown and crispy.
- Remove the crabs from the oil and drain on paper towels.
- Serving:
- Serve the beer-battered soft shell crabs hot, garnished with lemon wedges and fresh parsley.
- Tips:
- Ensure the oil is hot enough before adding the crabs to achieve a crispy coating.
- Serve immediately for the best texture and flavor.
- Pair with a dipping sauce like tartar sauce, rémoulade, or a simple squeeze of lemon juice.
Ingredients
4 soft shell crabs, cleaned
1 cup all-purpose flour
1 cup cornstarch
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
1 cup beer (light beer works well)
Vegetable oil for frying
Lemon wedges (for serving)
Fresh parsley (for garnish)
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