Soft Shell Crab Recipe

Prepare crabs

If your soft-shell crabs are not already cleaned, remove the face, gills (feathery side organs), and abdomen flap; rinse under cold water and pat dry thoroughly with paper towels. Leave whole. Score a shallow X on the underside of each crab body to help prevent curling while cooking.

Make dredge and egg wash

In a shallow bowl or plate, whisk together all-purpose flour, fine cornmeal, 1 1/2 tsp kosher salt (reserve remaining for finishing), 1 tsp black pepper, and cayenne pepper until evenly combined. In a second shallow bowl, whisk buttermilk with the two eggs until smooth.

Make quick sauce (optional)

In a small bowl combine mayonnaise, Dijon mustard, hot sauce, chopped parsley, juice of half the lemon (about 1 tsp), 1/4 tsp salt, and 1/8 tsp black pepper. Stir until smooth, taste and adjust seasoning. Refrigerate until serving.

Heat pan

Place a 12-inch skillet over medium-high heat. Add 2 tbsp unsalted butter and 3 tbsp neutral oil. Heat until butter is melted and foam subsides and the fat shimmers — target pan temperature roughly 350°F (175°C). Add remaining 1/2 cup vegetable oil around the side of the pan if needed to reach about 1/4-inch depth for shallow frying.

Dredge crabs

Working one at a time, dip each crab into the buttermilk-egg wash, letting excess drip off, then press into the flour-cornmeal mixture to coat both sides evenly. Shake off excess. Place coated crabs on a baking rack or tray while you finish dredging the rest.

Cook crabs

Carefully lay two crabs (do not overcrowd) into the hot pan, shellside down. Cook 2 to 3 minutes without moving until the underside is golden brown and crisp. Flip and cook the other side 1 1/2 to 2 minutes until golden and cooked through. Transfer to a paper towel-lined tray and tent loosely with foil to keep warm. Repeat with remaining crabs, adding a little more butter or oil if the pan looks dry.

Finish and serve

Season crabs lightly with the remaining kosher salt and a grind of black pepper. Plate each crab, spoon a little of the lemon-parsley mayonnaise alongside or smear on the plating, and garnish with chopped parsley and lemon wedges (use remaining half lemon cut into wedges). Serve immediately while hot and crisp.