Fried Soft-Shell Crab

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Use a dutch over or deep fryer to prepare this fried soft-shell crab recipe for a mouth-watering meal. Recipe shared by Chef John Folse on Bringing It Home with Laura McIntosh.

Total time: 45 Minutes

Yield: 6 servings

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Ingredients

  • Ingredients for Batter:
  • 1 cup milk
  • ½ cup water
  • 2 eggs
  • 3 tbsps Creole mustard
  • salt and cracked black pepper to taste
  • Ingredients for Breading:
  • 2 cups yellow corn flour
  • 2¼ tsps salt
  • 1½ tsps granulated garlic
  • 1½ tsps cracked black pepper
  • 1½ tsps cayenne pepper
  • 1½ tsps thyme
  • Ingredients for Frying:
  • 6 soft-shell crabs, cleaned
  • 1½ quarts vegetable oil

Directions

  1. Method for Batter: In a 1-quart mixing bowl, whisk together all ingredients until well blended. Set aside.
  2. Method for Breading: In a 1-quart mixing bowl, combine all breading ingredients and mix well. Set aside.
  3. Method for Frying: Clean soft-shell crab by picking up end of shell and removing gills on each side with a paring knife.
  4. Remove apron from underside of crab and cut away eyes and mouth. Set aside.
  5. In a Dutch oven or home-style deep-fryer, preheat oil to 375°F according to manufacturer's directions.
  6. Place soft-shell crabs in batter and marinate 10–15 minutes.
  7. Drain excess liquid from crabs and coat well in breading mixture, shaking off excess.
  8. Fry one at a time until crab turns golden brown and floats to top of oil. Using tongs or a slotted spoon, remove crab from oil and drain on paper towels. Serve hot with tartar sauce or cocktail sauce.
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