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1
Coat Heat oven to 200F.
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2
Whisk together coconut milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish.
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3
In another dish, whisk together flour, cornstarch, and 1/2 teaspoon each salt and pepper.
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4
Working with one at a time, place crabs in milk mixture and turn to coat completely.
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5
Lift crabs, allowing excess liquid to drip into bowl, then dredge in flour mixture, turning to coat both sides.
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6
Tap off excess flour mixture and set the crabs on a baking sheet as you work.
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7
Pan-fry Line a baking sheet with a double layer of paper towels.
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8
Heat 1/4 inch of oil in a large skillet over medium-high heat until shimmering.
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9
Add crabs (becareful, as their liquid can cause spattering), and cook until both sides are crisp and golden brown and flesh is cooked through (it should be firm to the touch), about 4 minutes per side.
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10
Do not try to flip the crabs too soon, as the crust needs time to form; they should release easily from the pan.
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11
Using a slotted spatula, transfer crabs to prepared baking sheet to drain.
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12
Serve Divide the slaw evenly among four plates and top each with a crab.
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13
Soft shell crabs should be used within several hours (no longer than 6 hours) of purchase.
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14
Store them over a bed of ice in the refrigerator until you are ready to cook them.
