Soft Shell Crab Basket

1. 1

   Start by cleaning the soft-shell crabs, removing the gills and the skirt flap.

2. 2

   Refrigerate until ready to cook.

3. 3

   On the stove, over medium heat slowly bring the vegetable oil to 325 degrees.

4. 4

   Then lower the heat to hold the temperature.

5. 5

   While the oil is heating prepare the buttermilk by mixing in the grated lemon zest and season with salt and pepper.

6. 6

   In a shallow pie tin combine the flour and the Old Bay seasoning.

7. 7

   The correct way to batter using flour is a method known as dry-wet-dry, so start by coating the crabs with the seasoned flour then dredging them into the buttermilk and then back into the flour.

8. 8

   Carefully using tongs drop the crabs into the oil and fry until crisp, when golden brown, remove from oil and drain on a paper towel.

9. 9

   Serve the crabs in a basket with French fries, coleslaw, grilled corn, tartar sauce, and lemon.

10. 10

    Another delicious serving method is to eat on white toasted bread with lettuce & tomato and mayonnaise

* Per serving · 4 servings · Values may vary.

No additional tips available.