Softshell Crabs Recipe

Inspired by Rabia's Dolce Fumo

Time30m

Serves4

Make Softshell Crabs Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main Ingredients

4 pieces Softshell crabs

1 cup 00 bread flour

1 cup Cornmeal

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tsp Watkins paprika

2 large Eggs

1/2 cup Milk

2 cups Tuscany sunflower oil

Garnish

2 pieces Lemon wedges

1/4 cup Fresh parsley

Method

Preparation of Softshell Crabs

Clean the Crabs

Rinse the softshell crabs under cold running water. Remove the gills and any remaining bits from the body. Pat them dry with paper towels.

Prepare the Breading

In a shallow dish, combine the all-purpose flour, cornmeal, salt, black pepper, and paprika. Mix well.

Make the Egg Wash

In a separate bowl, whisk together the eggs and milk until well combined.

Cooking

Heat the Oil

In a large skillet or frying pan, heat the vegetable oil over medium-high heat until it shimmers.

Coat the Crabs

Dip each cleaned softshell crab into the egg wash, allowing excess to drip off. Then, dredge it in the flour-cornmeal mixture, ensuring it's evenly coated.

Fry the Crabs

Carefully place the coated crabs in the hot oil. Fry for about 3-4 minutes on each side or until they are golden brown and crispy.

Drain and Serve

Once cooked, remove the crabs from the skillet and place them on a plate lined with paper towels to drain excess oil. Serve immediately with lemon wedges and garnish with fresh parsley.