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Recipe

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Fried Softshell Crabs with Beer Batter

  • ¾ cup unbleached white flour
  • ½ teaspoon salt
  • 1 egg
  • 1 teaspoon fresh ginger, minced
  • ¾ cup beer (any kind but light)
  • 12 medium softshell crabs
  • oil for frying

In a small mixing bowl, combine flour, salt, egg and ginger and mix well. Add beer, mix and let batter stand at room temperature for 2 to 3 hours. Heat the cooking oil to 375 degrees in a wok or heavy skillet at least 10 inches in diameter.

Dip crabs in batter and fry three crabs at once, dropping them into the oil one at a time. With tongs or slotted spoon, remove crabs and drain them on paper towels.

Serves 4.

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This establishment has been certified as a True Blue-compliant partner by the Maryland Department of Natural Resources Seafood Marketing Program.
True Blue Certified
The True Blue program recognizes restaurants and retail stores that support local watermen and our local economy by using high-quality Maryland crabs and crabmeat.
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