Fried Soft-Shell Crab is a true seafood delicacy that offers a perfect combination of crispy exterior and tender, juicy meat. Soft-shell crabs are blue crabs that have recently molted, making their shells soft and edible. In this dish, the crabs are lightly coated in a seasoned flour mixture and pan-fried to golden perfection. The result is a crunchy, flavorful crust that enhances the sweet, delicate taste of the crab. Fried soft-shell crab can be served on its own with a squeeze of lemon or tucked into a sandwich with fresh greens and a tangy sauce for a delicious meal. Quick and easy to prepare, this dish is a must-try for any seafood lover.
Ingredients:
- 4 soft-shell crabs, cleaned
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 large egg, beaten
- 1/4 cup milk
- 1/2 cup vegetable oil (for frying)
- Lemon wedges (for serving)
Instructions:
- Prepare the Crabs:
- Rinse the cleaned soft-shell crabs under cold water and pat them dry with paper towels.
- Prepare the Coating:
- In a shallow dish, combine the flour, cornmeal, garlic powder, paprika, salt, and black pepper. In a separate bowl, whisk together the beaten egg and milk.
- Coat the Crabs:
- Dip each crab into the egg mixture, allowing any excess to drip off, then dredge in the flour mixture, coating evenly.
- Fry the Crabs:
- Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the crabs and fry for about 3-4 minutes per side, or until golden brown and crispy. Make sure the crabs are cooked through but not overdone.
- Drain and Serve:
- Transfer the fried crabs to a plate lined with paper towels to drain any excess oil. Serve immediately with fresh lemon wedges for squeezing over the top.
Fried Soft-Shell Crab is a delectable seafood dish that’s crispy on the outside and full of succulent crabmeat inside. Perfect for seafood enthusiasts, this dish pairs well with a simple salad, slaw, or even a soft-shell crab sandwich for a truly special meal.
