Soft Shell Recipe

Make the batter

In a medium bowl, whisk together 1.5 cups all-purpose flour, 0.25 cups cornstarch, 1 tsp baking powder and 1 tsp fine kosher salt until evenly combined.

If using the egg, beat it lightly in a small bowl then whisk into the dry mix. Gradually add 1 cup cold sparkling water while whisking to form a smooth, slightly thick batter. Add 3 ice cubes to the batter bowl to keep it very cold (remove before coating if they don't fully melt). Batter should cling to the crab but still be light; adjust with a splash more cold water or a tablespoon extra flour if needed.

Prepare crabs

Pat 8 cleaned soft-shell crabs dry with paper towels (inside and out). Remove the mouthparts and gills if not already removed by the fishmonger. Lightly score the underside of the crabs with a few shallow cross-hatch cuts to prevent curling during frying.

Make dredge

In a shallow bowl or plate combine 1 cup all-purpose flour, 0.25 cups fine cornmeal (optional), 1 tbsp Old Bay or Cajun seasoning, 0.5 tsp black pepper and 0.5 tsp salt. Mix well.

Dredge and batter

Working one crab at a time, toss the crab lightly in the flour dredge, shaking off excess. Dip the dredged crab into the cold batter, coating both sides completely and allowing excess to drip off for 5–10 seconds. Place the battered crab on a rack while you heat the oil; do not let coats sit too long or batter will absorb moisture and become heavy.

Heat oil

Pour 1.5 cups vegetable or peanut oil into a large heavy skillet (cast iron preferred) to a depth of about 1/2 inch. Heat the oil over medium-high until it reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small drop of batter—the batter should sizzle and float immediately without burning.

Fry crabs

Carefully lay 2–3 battered crabs into the hot oil, being careful not to crowd the pan. Fry for 2.5–3 minutes per side, or until the batter is golden brown and crisp and the crab is cooked through. Use tongs to gently press each crab down a few times during the first minute to ensure even contact and prevent curling. Transfer fried crabs to a wire rack or paper towel–lined tray to drain. Repeat with remaining crabs, letting the oil return to temperature between batches.

Season and serve

While still hot, sprinkle fried crabs lightly with a pinch of salt (if desired) and chopped parsley. Serve immediately with lemon wedges and 3/4 cup tartar sauce or remoulade on the side for dipping.

Leftovers: Reheat gently in a 375°F (190°C) oven on a wire rack for 6–8 minutes to restore crispness.