Crispy Pan-Fried Soft Shell Crab
Ingredients
- • 8 item soft shell crabs, cleaned
- • 120 g all-purpose flour
- • 60 g cornmeal
- • 15 g Old Bay seasoning
- • 5 g paprika
- • 3 g garlic powder
- • 6 g salt
- • 2 g black pepper
- • 240 ml buttermilk
- • 120 ml vegetable oil
- • 30 g butter
- • 2 item lemon wedges for serving
Instructions
- 1
Pat the soft shell crabs completely dry with paper towels. This is crucial for achieving a crispy coating.
- 2
In a shallow dish, combine flour, cornmeal, Old Bay seasoning, paprika, garlic powder, salt, and black pepper. Mix well.
- 3
Pour buttermilk into another shallow dish.
- 4
Dip each crab first in the buttermilk, allowing excess to drip off, then dredge thoroughly in the flour mixture, pressing gently to help the coating adhere.
- 5
Heat vegetable oil and butter in a large heavy skillet over medium-high heat until the mixture shimmers and reaches about 350°F (175°C).
- 6
Carefully place 2-3 crabs in the pan, shell side down first. Don't overcrowd the pan.
- 7
Fry for 3-4 minutes until golden brown and crispy, then flip and cook for another 3-4 minutes on the other side.
- 8
Transfer cooked crabs to a paper towel-lined plate to drain excess oil.
- 9
Repeat with remaining crabs, adding more oil if needed.
- 10
Serve immediately with lemon wedges while the crabs are still hot and crispy.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"These golden, crispy soft shell crabs are pure magic when they're in season - the buttermilk creates an incredibly light coating that shatters at first bite. Don't be intimidated; with properly cleaned crabs from your fishmonger, this restaurant favorite is surprisingly simple to master at home."
