Crispy Fried Soft Shell Crabs
Time: 30 minutes
The fleeting season of soft shell crabs make them oh-so special. Their edible shell places them in an ideal state for whole preparation with a simple fry, dipping sauce, and spritz of lemon to finish.
INGREDIENTS
Yield: 2-4 servings
- 4 frozen dressed soft shell crabs
- 1 cup buttermilk (or whole milk with a splash of hot sauce)
- 1 cup AP flour
- 1/2 cup cornstarch (for extra crispiness)
- 1 tsp Old Bay seasoning
- 1 tsp Kosher salt and black pepper
- Neutral oil for frying
PREPARATION
Step 1
Place frozen soft-shell crabs in the fridge overnight to thaw slowly, or thaw gently in cold water for 30–45 minutes if short on time. Pat them dry thoroughly with paper towels.
Step 2
Place crabs in a shallow bowl and pour over the buttermilk. Let them soak for 10–15 minutes while you prepare the dredge. This helps tenderize the crabs and gives the flour something to cling to.
Step 3
In a large shallow dish, mix together the flour, cornstarch, Old Bay (or seasoning blend), salt, and pepper.
Step 4
In a heavy-bottomed skillet or Dutch oven, heat ½ inch of oil over medium-high heat until it reaches 350–360°F. You can test with a thermometer or drop in a pinch of flour—it should sizzle immediately.
Step 5
Remove each crab from the buttermilk, let excess drip off, then dredge in the flour mixture, pressing to coat all over. Shake off any extra flour. Carefully place the crabs top shell-side down into the hot oil. Fry for 2–3 minutes per side, until golden brown and crispy. The crabs should sizzle and puff slightly as they cook.
Step 6
Transfer to a wire rack or paper towel-lined plate. Sprinkle lightly with salt while hot.
Step 7
Serve hot with lemon wedges and your favorite sauce. Great on their own, or in a sandwich or slider bun with slaw.
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