Fried Soft Shell Crabs
Ingredients
- 2 cups flour (1 cup flour and 1 cup cornmeal optional)
- 1/2 tsp baking powder
- 3 eggs
- 1 cup milk
- 1 dozen soft shell crabs
- bread or cracker crumbs (optional)
- salt & black pepper
- canola oil
Step-by-Step Instructions
- Make flour mixture by mixing flour and baking powder together in a shallow bowl.
- Make egg mixture by whisking together eggs and milk in another shallow bowl.
- Season each whole crab with salt and pepper on both sides.
- Double dip each crab by first coating in the egg mixture, then the flour mixture, then back into the egg mixture, and finally into the flour mixture again for a thicker coating.
- Heat about 1/2 inch of canola oil in a large skillet over medium-high heat until hot (about 350°F), or heat oil in a deep fryer.
- Place crabs gently in the hot oil (working in batches if needed to avoid crowding) and fry for about 5 minutes per side, or until golden brown and crispy.
- Remove crabs from oil and drain on paper towels. Serve hot.
Common Problems and Solutions
Q: How do I know when the oil is hot enough?
A: The oil should be around 350°F. If you don't have a thermometer, drop a small bit of the flour mixture into the oil—if it sizzles immediately and floats, it's ready. If the oil is too cool, the coating will absorb oil and be greasy instead of crispy.
Q: Do I need to clean the soft shell crabs first?
A: Yes, soft shell crabs need to be cleaned before cooking. Your fishmonger can do this for you, or you can remove the face, gills, and apron yourself. It's best to have them cleaned just before cooking.
Q: Why double dip the crabs?
A: Double dipping creates a thicker, crispier coating that holds up better during frying and gives you that satisfying crunch when you bite into the crab.
Tips and Techniques
Don’t overcrowd the pan when frying—give each crab enough space so the oil temperature doesn’t drop and they fry evenly. You can keep finished crabs warm in a 200°F oven while you fry the remaining batches.
Ingredient Substitutions
- canola oil: peanut oil or vegetable oil
- flour coating: 1 cup flour and 1 cup cornmeal
- milk: buttermilk
Equipment Needed
- Large heavy-bottomed skillet or deep fryer
- Shallow bowls for dredging
- Paper towels for draining
- Candy/frying thermometer (optional but helpful)
Historical Context
Soft shell crabs have been a prized catch along the Louisiana coast for generations. The molting season runs from April through September, with the peak in May and June when blue crabs shed their hard shells to grow.
