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Fried Soft Shell Crabs
10 minute prep
Fried soft shell crab is a culinary delight that brings the essence of the sea straight to your table. Known for its tender, juicy interior encased in a perfectly crispy shell, this dish is a favorite among seafood lovers. Soft shell crabs, which are blue crabs harvested just after they molt their hard outer shell, offer a unique dining experience where the entire crab can be consumed. This recipe combines a flavorful coating of flour and cornmeal with a hint of spices, creating a golden, crunchy exterior that complements the delicate meat inside. Whether you're looking to impress guests at a dinner party or indulge in a gourmet treat at home, this fried soft-shell crab recipe is sure to satisfy your cravings. Serve with lemon wedges and a sprinkle of fresh parsley for a dish that's as visually appealing 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)
- Coating Mixture: In a shallow dish, mix the flour, cornmeal, salt, black pepper, paprika, and cayenne pepper.
- Egg Wash: In another bowl, whisk together the eggs and milk (or buttermilk).
- Dredging: Dip each crab into the egg wash, making sure it’s fully coated. Allow any excess to drip off. Dredge the crab in the flour mixture, pressing lightly to ensure an even coating. Shake off any excess.
- Frying: In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 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 fried 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
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
2 large eggs
1/2 cup milk or buttermilk
Vegetable oil for frying
Lemon wedges (for serving)
Fresh parsley (for garnish)
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