Prep 2 mins
Cook 10 mins
I adore soft shell crabs. I could eat them 3 meals a day.
- 1 egg
- 1⁄2 cup milk
- 1⁄2 cup flour (more or less)
- 1 teaspoon baking powder
- fat (for frying)
- 1 pinch salt
- Beat egg and milk.
- Add salt.
- Dip crabs thoroughly in egg and milk mixture,.
- then in flour and baking powder which have been mixed.
- Have hot fat about 1/2" deep and cook until golden brown.
- Serve with tartar sauce.
I've cooked soft shells for about 30 years with a simple dusting of flour and cayenne, but this recipe far surpasses that one. Our crabs were excellent. They were very crispy and melted in your mouth. We used frozen blue crab soft shells from Vietnam that were very small, but very good and fresh tasting. I'll also use this recipe for grouper fingers to get that special batter-fried texture this recipe gives (without the batter). Thank you for a whole new way to serve one of my favorite dishes. DH was also very happy with this recipe. The next day I used this coating recipe for boneless, skinless chicken breasts, and it was the best chicken I ever made. Seasoned the chicken with salt, pepper, a hint of poultry seasoning and a good dash of cayenne - rubbed all that into the chicken and let it stand about 20 minutes, then dipped and coated and fried. Yum. Try it and I'm sure you'll be very happy.
Perfect !! A nice light breading that lets the marvelous taste of the crab come through. Don't change a thing!
It's the crabs that make this simple recipe so good.