Deep-Fried Soft-Shell Crabs - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Prep Time: 30 Minutes
Yields: 6 Servings

Comment:
As crabs grow, they must molt and lose their old shells to make room for new, larger ones. Once the old shell has been shed, the new covering is soft for only a couple of hours. Soft-shell crabs have become somewhat of a delicacy in Louisiana and are eaten in many ways, but frying them is definitely the most popular method of preparation.

Ingredients for Batter:

1 cup milk
1/2 cup water
2 eggs
3 tbsps Creole mustard
salt and cracked black pepper to taste
granulated garlic to taste

Method:

In a 1-quart mixing bowl, whisk together all batter ingredients until well blended. Set aside.

Ingredients for Breading:

2 cups yellow corn flour
2& 1/4 tsps salt
1&1/2 tsps granulated garlic
1&1/2 tsps cracked black pepper
1&1/2 tsps cayenne pepper
1&1/2 tsps thyme

Method:

In a 1-quart mixing bowl, combine all breading ingredients. Set aside.

Ingredients for Frying:

6 soft-shell crabs
1and 1/2 quarts vegetable oil

Method:

In a home-style deep fryer such as a FryDaddy, preheat oil to 375 degrees F according to manufacturer's directions. Place soft-shell crabs in batter and marinate 10-15 minutes. Drain excess liquid from crabs and coat well in breading mixture, shaking off excess. Fry 1 at a time until crab turns golden brown and floats to top of frying unit. Remove and drain on paper towels. Serve hot.