If not already done, rinse each softshell crab under cold water and pat dry with paper towels. Trim the mouthparts and gills (if present) and fold the legs beneath the body. Lightly score a shallow X on the underside body to help cook evenly, if desired. Season both sides lightly with 1 tsp kosher salt and 1 tsp black pepper.

Keep crabs refrigerated until ready to dredge. Arrange a wire rack or parchment-lined tray to hold dredged crabs while you heat the oil.

Breading

Make dry mix

In a shallow dish or rimmed plate, whisk together 1 cup all-purpose flour, 1/2 cup cornmeal, 1 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp cayenne, 1/2 tsp black pepper and 1 tsp kosher salt until evenly combined.

Wet Dredge

Make egg wash

In another shallow bowl, beat 2 large eggs with 1/2 cup whole milk and 1 tsp hot sauce (if using) until homogenous.

Set up dredging station: flour/cornmeal mix on one plate, egg wash in middle bowl, and a separate plate or rack for finished dredged crabs.

For Frying

Heat oil

Pour 3 cups neutral oil into a heavy skillet (cast-iron or stainless) to a depth of about 1/2 inch. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of the breading — it should sizzle immediately but not smoke.

Dredge crabs

Working one at a time, lightly dust each seasoned crab in the dry mix, shake off excess, dip into the egg wash, then press back into the dry mix so the crab is evenly coated. Shake off excess and transfer to the prepared plate/rack. Repeat with all crabs.

Pan-fry crabs

When oil is at temperature, reduce heat to maintain a steady 325–350°F (163–175°C). Add 1 tablespoon unsalted butter to the oil (careful of sputtering) and swirl. Carefully lay crabs in the pan, shell side up for the first minute to protect legs, but you can cook both sides. Do not overcrowd — fry in two batches if necessary. Fry each crab 3–4 minutes per side, turning once, until golden brown and crisp and internal flesh is opaque. Legs should be crisp and body firm. Adjust heat so breading browns but does not burn.

As each batch finishes, transfer crabs to a wire rack set over a sheet pan or paper towel-lined plate. Season immediately with a light sprinkle of salt.

To Serve

Finish and plate: Squeeze fresh lemon over each crab, sprinkle with 2 tbsp chopped parsley and serve with lemon wedges and 3/4 cup tartar sauce or remoulade on the side.

Serve hot. Leftovers can be refrigerated in an airtight container up to 24 hours, but best eaten immediately to preserve crispness.