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

Name: Cornmeal-Crusted Soft-Shelled Crabs with Cilantro-Lime Tartar Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups well-shaken buttermilk; 2 large eggs; 1 tablespoon kosher salt; 1 teaspoon black pepper; 8 live soft-shelled crabs (preferably 4 to 5 inches wide), cleaned; Vegetable oil, for frying; 1 cup self-rising cake flour, see cook's note; 1 cup yellow cornmeal; Vegetable oil, for frying; Accompaniment: Cilantro Lime Tartar Sauce, recipe below; 1 cup mayonnaise; 1/4 cup chopped dill pickles; 1/4 cup chopped red onion; 1/2 cup chopped fresh cilantro; 2 tablespoons drained capers, chopped; 1 tablespoon fresh lime juice, or to taste; 2 teaspoons minced fresh jalapeno chile (including seeds)

Servings: persons

2 cups well-shaken buttermilk
2 large eggs
1 tablespoon kosher salt
1 teaspoon black pepper
8 live soft-shelled crabs (preferably 4 to 5 inches wide), cleaned
Vegetable oil, for frying
1 cup self-rising cake flour, see cook's note
1 cup yellow cornmeal
Vegetable oil, for frying
Accompaniment: Cilantro Lime Tartar Sauce, recipe below
1 cup mayonnaise
1/4 cup chopped dill pickles
1/4 cup chopped red onion
1/2 cup chopped fresh cilantro
2 tablespoons drained capers, chopped
1 tablespoon fresh lime juice, or to taste
2 teaspoons minced fresh jalapeno chile (including seeds)

1
Whisk together buttermilk, eggs, salt, and pepper and pour into a 3-quart shallow dish.
2
Add crabs and soak, covered and chilled, for 30 minutes to 1 hour.
3
Heat enough vegetable oil to measure 1-inch deep in a wide shallow skillet to very hot.
4
Whisk together flour and cornmeal and transfer to a large sealable plastic bag.
5
Lift 1 crab out of buttermilk, letting excess drip off, and shake in bag to coat with flour.
6
Knock off excess flour and transfer to a tray.
7
Repeat with remaining crabs, arranging them in 1 layer as coated.
8
Shallow-fry the crabs, 4 at a time, turning over halfway through frying (watch out for popping or use a frying screen), until golden brown, 3 to 5 minutes.
9
Reheat oil to very hot between batches.
10
Drain crabs on paper towels and serve with tartar sauce.
11
Cooks' note: If you can't find self-rising cake flour, you can use 1 cup all-purpose or cake flour mixed with 2 teaspoons baking powder and 1/4 teaspoon salt.
12
Stir together all sauce ingredients.
13
Refrigerate until ready to use.

1469

kcal

Calories

143

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups well-shaken buttermilk, 2 large eggs, 1 tablespoon kosher salt, 1 teaspoon black pepper, and more.

Yes, Cornmeal-Crusted Soft-Shelled Crabs with Cilantro-Lime Tartar Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

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

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