-
-
My review
Fried Soft-Shell Crab
WESBRYANT
"These crabs are fried to a light crisp, and you can eat the whole crab. It is my favorite food."
Added to shopping list.
Go to shopping list.
Ingredients
35 m servings 358 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Clean each crab. Lift one pointed side of top shell and remove the gills by pulling them out. Put top shell back down and repeat on other side. On the bottom side remove tail flap by twisting and pulling off. Using a pair of scissors, remove the face by cutting behind the eyes. Rinse the crabs thoroughly with cold water. Dry on paper towels.
- Heat oil in a deep fryer to 365 degrees F (180 degrees F). In a shallow dish, whisk together the egg and milk using a fork. In a separate bowl, stir salt and pepper into the flour. Lightly salt the crab, then dip in the flour, dip in the egg, then in the flour again.
- Carefully place crabs into the deep-fryer. Cook for 1 to 2 minutes, or until golden brown on one side. Carefully turn over, and cook until golden on the other side. Drain on paper towels. Serve as soon as they are cool enough to eat. You can eat the whole crab.
Nutrition Facts
Per Serving: 358 calories; 24.4 g fat; 25.4 g carbohydrates; 9.1 g protein; 65 mg cholesterol; 76 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 3037 Ratings
-
-
-
-
-
Most helpful positive review
1/8/2007
Well I have to admit I did not use the egg or milk, just used seasoned flour and pan fried to a golden brown. I was afraid that the egg and milk would create to thick of a crust, and that would ...
Most helpful critical review
9/28/2009
We didn't like this a whole lot, and we love crab.
Most helpful
Most positive
Least positive
Newest
1/8/2007
Well I have to admit I did not use the egg or milk, just used seasoned flour and pan fried to a golden brown. I was afraid that the egg and milk would create to thick of a crust, and that would ...
7/13/2004
I'm the queen of soft shell crabs and look forward to eating them every summer. So far, I've eaten about ten! I normally just dredge my crabs in seasoned flour and fry. This was a nice change an...
11/16/2008
I loved this recipe -- it was so simple. The only thing I added was the Old Bay Seasoning to give it a little bite.
7/1/2007
This was something completely new for DH and me! We live just a couple of miles from Puget Sound and have eaten more than our share of fresh Dungeness... but fresh soft shelled crab is not some...
9/14/2007
These were GREAT! Be careful though--I defrosted mine in water because I was in a hurry--some of the legs and claws fell off as I was battering. Next time I will make enough time to defrost slo...
10/16/2008
OMG! This was the best recipe. Followed to a tee. Before, I only used flour, salt and pepper for a light coating. When I saw this recipe, I knew I had to try it. Old recipe gone ~ new recipe in!...
6/18/2006
SO easy and SO yummy! LOVE this recipe! I now have the confidence to make this again and again! Thank you! :)
6/10/2006
I made these last night as it was the first time I was able to get soft-shells at my fish monger's. Just great served on toasted rolls with lettuce and tomato with just a touch of mayo! I season...