Soft Shell Crabs Recipe
Garlic Butter
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Ingredients
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Soft Shell Crabs
Method
Soft Shell Crabs
Prepare crabs
If crabs are whole, rinse and pat dry with paper towels. Using kitchen shears, remove the mouthparts and gills (the dark feathery parts) from the underside, then trim the apron if desired. Score the body lightly on both sides (one shallow cut) to help heat penetrate and prevent curling. Season both sides lightly with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
Set up dredging station
In a shallow bowl combine all-purpose flour, cornmeal (if using), remaining 1/2 teaspoon kosher salt and remaining 1/2 teaspoon black pepper. In another shallow bowl whisk the eggs with the milk until smooth.
Dredge crabs
Working one at a time, coat each crab first in the flour mixture (shake off excess), then dip into the egg mixture, then return to the flour mixture for a final light coating. Place dredged crabs on a rack or tray while you heat the oil.
Heat oil
Pour the vegetable oil into a heavy skillet (cast iron or stainless) to a depth of about 1/4 to 1/3 inch. Heat over medium-high until the oil reaches 350°F (175°C) or until a pinch of flour sizzles immediately when dropped in. Maintain moderate heat so the crabs brown without burning.
Make garlic butter
In a separate small skillet or saucepan, melt the unsalted butter over medium-low heat. Add the minced garlic and cook gently for 1 to 1½ minutes until fragrant and softened but not browned. Remove from heat and stir in the fresh lemon juice, chopped parsley and optional hot sauce. Taste and adjust salt or lemon as needed.