Soft Shell Crab Recipe

Prepare crabs

Rinse the soft-shell crabs under cold water and pat dry thoroughly with paper towels. Remove the face plate (the small triangular plate at the front) and the gills (feathery spongy pieces along the sides) if your fishmonger hasn't already removed them. Trim the legs slightly so they lie flat if desired. Keep crabs whole or halve them lengthwise if preferred; pat dry again to remove any remaining moisture.

Make dredge and wash

In a shallow bowl or plate combine the all-purpose flour, cornmeal, salt, pepper, paprika, and cayenne; mix well. In a second shallow bowl whisk the eggs with the buttermilk (or milk + vinegar) and 1/4 tsp salt until smooth.

Heat oil

In a large skillet (10–12 inches) or cast-iron pan, pour enough vegetable oil to come about 1/4 inch up the side (roughly 3/4 to 1 cup). Heat over medium-high until the oil measures 350°F (175°C) or a small piece of bread sizzles and browns in about 45–60 seconds.

Dredge crabs

Working one at a time, dip each crab into the egg-buttermilk mixture, letting excess drip off, then press both sides into the flour-cornmeal mixture to coat evenly. Shake off excess and set on a wire rack while you finish dredging the others. Reserve remaining flour mixture for additional dredging as needed.

Fry crabs

When oil is hot, add the crabs in a single layer, don’t crowd the pan (fry in batches if necessary). Fry 2½–3 minutes per side until golden brown and crisp. Use tongs to flip gently. Internal temperature should be 145°F (63°C) and crabs should feel firm. Transfer fried crabs to a paper-towel-lined tray or a wire rack set over a sheet pan to drain.

Make garlic-lemon butter

Reduce heat to low. In a small saucepan or the clean side of the skillet, melt the unsalted butter. Add minced garlic and cook 30–45 seconds until fragrant (do not brown). Stir in the juice of half the lemon (about 1–2 tbs), chopped parsley, and hot sauce if using. Season with a pinch of salt and pepper.

Finish and serve

Brush or drizzle the garlic-lemon butter over the fried crabs just before serving, or serve it on the side as a dipping sauce. Cut the remaining lemon into wedges. Garnish with additional chopped parsley and serve immediately while hot and crispy. Offer extra hot sauce or tartar sauce if desired.