Cornmeal-Crusted Soft-Shelled Crabs with Cilantro-Lime Tartar Sauce

1. 1

   Whisk together buttermilk, eggs, salt, and pepper and pour into a 3-quart shallow dish.

2. 2

   Add crabs and soak, covered and chilled, 1 hour.

3. 3

   Heat enough oil to measure 2 inches deep in a wide 4-quart heavy pot (about 4 inches deep) to 375F.

4. 4

   Whisk together flour and cornmeal and transfer to a large sealable plastic bag.

5. 5

   Lift 1 crab out of buttermilk, letting excess drip off, and shake in bag to coat with flour.

6. 6

   Knock off excess flour and transfer to a tray.

7. 7

   Repeat with remaining crabs, arranging them in 1 layer as coated.

8. 8

   Deep-fry crabs, 2 at a time, turning over halfway through frying (watch out for popping), until golden brown, 3 to 5 minutes.

9. 9

   Return oil to 375F between batches.

10. 10

    Drain crabs on paper towels and serve with tartar sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.