Deep-fried Soft Shell Crab Recipe

Chef's Specialties

1. 1

   Prep crabs

   Rinse 6 soft-shell crabs under cold running water. Pat very dry with paper towels. Remove any gills and the rear apron if present; trim long legs for even cooking.

2. 2

   Make dredging mixture

   In a large shallow bowl, whisk together 1 cup all-purpose flour, 0.5 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 0.5 tsp black pepper, 1 tsp paprika, 0.5 tsp garlic powder, and 0.5 tsp onion powder until evenly distributed.

3. 3

   Prepare batter

   In another bowl, whisk 1 large egg. Gradually whisk in 1 cup ice-cold water to form a smooth batter. Keep batter cold until ready to use.

4. 4

   Heat oil

   Pour oil into a heavy pot to a depth of about 2–3 inches. Heat to 350–365°F (175–185°C). Use a thermometer to maintain temperature.

5. 5

   Dredge crabs

   Dip each cleaned crab into the batter to coat, then roll in the flour-cornstarch dredge until fully coated. Tap off excess.

6. 6

   Fry

   Fry crabs in batches for 2–3 minutes per side, until deep golden and crisp. Remove with a slotted spoon and drain on a rack or paper towels. Lightly salt while warm if desired.

7. 7

   Serve

   Arrange the fried soft-shell crabs on a serving platter with lemon wedges. Serve with tartar sauce on the side for dipping.