Prep 45 mins
Cook 8 mins
Soft-shell crab season is always eagerly anticipated.
- 1⁄4 cup unbleached all-purpose flour
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄4 teaspoon salt
- 1⁄4 cup milk
- 1 large egg
- 2 garlic cloves, minced
- 3⁄4 cup fine saltine crumbs
- vegetable oil
- 4 large fresh soft shelled crabs, cleaned
- 2 tablespoons unsalted butter
- 1⁄2 lemon, juice of
- 4 slices white toast or 4 slices wheat toast
- 4 slices smoked ham, thin slices. warmed
- minced fresh parsley
- lemon wedge
- On a plate or shallow dish, stir the flour, pepper, and a bit of salt.
- In a shallow dish, whisk together the milk, egg, and garlic.
- Place the cracker crumbs on another plate or shallow dish.
- Warm a generous ¼ inch of oil in a large skillet over med-high heat.
- Dip each crab into the seasoned flour, then into the egg mixture, and then into the cracker crumbs; gently shake to get rid of excess.
- Fry the crabs in batches for 3-4 minutes or until golden brown.
- Drain the crabs on paper towel-lined plate.
- Pour off any excess oil beyond 1 tablespoon; stir in the butter and lemon juice and heat through.
- Working quickly, arrange the toast on each plate and top each with a piece of ham slice; arrange each crab on top; then spoon equal portions of the pan sauce around.
- Sprinkle with parsley; garnish with lemon wedges and serve.