Jumbo Soft Shell Crab Recipe

In a medium bowl, whisk together mayonnaise, Creole (or Dijon) mustard, whole grain mustard, prepared horseradish, hot sauce, and fresh lemon juice until smooth.

Fold in the chopped capers, finely chopped cornichon or pickle, minced shallot, and finely chopped parsley. Season with paprika, salt, and black pepper. Taste and adjust seasoning (add a little more lemon or hot sauce if desired).

Cover and refrigerate while preparing the crabs. This allows flavors to meld; can be made up to 24 hours ahead.

Prepare crabs: Pat the cleaned soft shell crabs dry with paper towels. If not already done, remove the face, gills and apron as needed (ask fishmonger to clean). Score the crab lightly in a couple of places with a small knife to prevent curling during cooking.

Set up three stations: a dredging bowl with the flour-cornstarch-cornmeal mixture, an egg wash, and a tray for coated crabs. In a shallow bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup fine cornmeal, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika and 1/2 tsp garlic powder until combined.

In another shallow bowl, whisk the 2 eggs with 1/2 cup whole milk until smooth.

Heat a large skillet over medium-high heat. Add 1 cup vegetable oil and 2 tbsp unsalted butter. Heat until butter is melted and oil reaches 350°F (175°C) or until a pinch of flour sizzles on contact. Adjust heat to maintain a steady sizzle but avoid smoking.

One crab at a time: dust both sides lightly in the flour mixture, then dip into the egg wash, allowing excess to drip off, and finally press into the flour mixture again to fully coat. Shake off excess.

Carefully place crabs, belly side down first, into the hot oil. Fry 2 crabs at a time (depending on skillet size) for 2.5–3 minutes per side, until golden brown and crisp. Use a spatula and tongs to support the crabs to prevent tearing. If crabs cook unevenly, adjust heat slightly lower.

Transfer cooked crabs to a wire rack set over a sheet tray or to a paper towel-lined plate. Keep warm in a 200°F (95°C) oven while frying remaining crabs.

When all crabs are cooked, remove from oven. Finish with a squeeze of fresh lemon juice and a sprinkle of chopped parsley on each crab.

Serve immediately, 1 crab per person for a starter or halve crabs for sharing. Plate with a generous dollop (about 2 tablespoons) of chilled remoulade per crab and extra lemon wedges on the side.