"These crabs are fried to a light crisp, and you can eat the whole crab. It is my favorite food." — WESBRYANT
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salt and pepper to taste
oil for frying, or as needed
Well I have to admit I did not use the egg or milk, just used seasoned flour and pan fried to a golden brown. I was afraid that the egg and milk would create to thick of a crust, and that would take away from the wonderful crab taste.
We didn't like this a whole lot, and we love crab.
I'm the queen of soft shell crabs and look forward to eating them every summer. So far, I've eaten about ten! I normally just dredge my crabs in seasoned flour and fry. This was a nice change and I really enjoyed these little critters. For added flavor I did season the flour with garlic and onion powders and a bit of cayenne. If you've never eaten one, give this a shot and please note that any good fish market will happily clean the crabs for you. Thanks WesBryant and happy eating!
I loved this recipe -- it was so simple. The only thing I added was the Old Bay Seasoning to give it a little bite.
This was something completely new for DH and me! We live just a couple of miles from Puget Sound and have eaten more than our share of fresh Dungeness... but fresh soft shelled crab is not something that we can seem to find out here. BUT, I found some frozen ones and decided to take a chance! Well, I'm glad I did because they are AWESOME! I thawed them slowly in the fridge and then unwrapped them (they were IQF, luckily!) and put them on a clean, dry kitchen towel, folded over on top of them so that they were covered top and bottom, for an hour to soak up some of the moisture (they were VERY wet when thawed). I then put them in the fridge, towel and all, until dinner time a couple of hours later. I used the egg-milk blend and put a little Old Bay into the flour. I fried them in fresh canola oil. I made two each for DH and me... (with homemade tartar sauce) as well as a small piece of strip (NY) steak and some french fries. A truly delicious meal! It's been a couple of days and DH is still commenting on how juicy and crispy those crab were! Thanks for the recipe, Wes!
OMG! This was the best recipe. Followed to a tee. Before, I only used flour, salt and pepper for a light coating. When I saw this recipe, I knew I had to try it. Old recipe gone ~ new recipe in! Thank you so much for sharing. Real KEEPER!
SO easy and SO yummy! LOVE this recipe! I now have the confidence to make this again and again! Thank you! :)
I made these last night as it was the first time I was able to get soft-shells at my fish monger's. Just great served on toasted rolls with lettuce and tomato with just a touch of mayo! I seasoned the flour with salt and pepper and a bit of Old Bay seasoning. Yum...
* Percent Daily Values are based on a 2,000 calorie diet.
Fried Soft-Shell Crab
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 220
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