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1
Combine the buttermilk and eggs in a large bowl.
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2
Add the crabs and cover with plastic wrap.
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3
Refrigerate to marinate for 1 hour.
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4
Fill a large, heavy-bottomed Dutch oven (preferably cast iron) or pot with at least 2 inches of oil.
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5
Make sure there will be at least 2 inches headroom at the top of the pot when you add the crabs.
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6
Heat the oil over high heat until it reaches 375F on a deep-fat thermometer.
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7
Line a plate with paper towels and set by the cooktop.
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8
Meanwhile, to coat the crab, combine the flour, cornmeal, baking power, and 1/2 teaspoon of the salt in a shallow baking dish or bowl.
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9
Working with one crab at a time, remove it from the buttermilk mixture, shake to remove any excess, and dredge in the flour mixture.
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10
Turn to coat, and shake to remove any excess flour.
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11
Repeat with a second crab.
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12
Immediately place one crab in the hot oil and then the second crab.
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13
Fry the crabs, two at a time, turning over halfway through frying, until golden brown, 3 to 5 minutes.
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14
Transfer to the prepared plate to drain.
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15
Repeat with the remaining crabs, returning the oil to 375F after each batch.
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16
While hot, season the crabs with salt and pepper.
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17
Garnish with the greens and serve with the tartar sauce.
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18
To clean and prepare soft-shell crabs for cooking, hold the crab in one hand and bend back the pointed ends of the shell.
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19
Using your fingers, remove the cottony pale gray gills on the sides.
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20
Turn the crab over and snip off the small flap (known as the apron) and the head with a pair of scissors.
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21
Tomalley is the soft green liver and is considered a delicacy.
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22
It is very rich, however, so if you dont like the taste of the tomalley, gently squeeze the crab to remove it.
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23
Rinse the entire crab well and pat dry before proceeding with the recipe.
