Soft Shell Crab Taco Recipe
Topped with pico de gallo, cilantro, and served on soft corn tortillas with sage mayo.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the soft shell crabs
Rinse the soft shell crabs under cold water and pat them dry. Season with salt and black pepper.
- 2
Make the batter
In a mixing bowl, combine the flour, cornmeal, salt, and black pepper. In another bowl, whisk together the eggs and buttermilk. Gradually add the wet mixture to the dry mixture, stirring until smooth.
- 3
Heat the oil
In a deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the crabs
Dip each soft shell crab into the batter, allowing excess to drip off, and carefully place them in the hot oil. Fry for about 3-4 minutes on each side until golden brown and crispy. Remove and drain on paper towels.
- 5
Assemble the tacos
Warm the corn tortillas in a dry skillet over medium heat. Place a fried crab on each tortilla, top with pico de gallo, fresh cilantro, and a drizzle of sage mayo.
- 6
Serve
Serve the tacos immediately, garnished with extra cilantro if desired.