Soft Shell Crab (2) Recipe
(2) Whole crabs, hand breaded, deep fried. Every part can be eaten
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab Preparation
Breading Mixture
Frying
Method
Crab Preparation
- 1
Clean the Crabs
Rinse the soft shell crabs under cold running water to remove any sand or debris. Pat them dry with paper towels.
- 2
Season the Crabs
Sprinkle the salt and black pepper evenly over the crabs, ensuring both sides are well-seasoned. Set aside for about 10 minutes.
Breading Mixture
- 3
Prepare the Breading
In a shallow dish, combine the all-purpose flour, cornstarch, paprika, garlic powder, and onion powder. Mix well to combine.
- 4
Frying
- 5
Heat the Oil
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Bread the Crabs
Dredge each crab in the additional flour, shaking off excess. Dip into the egg mixture, letting the excess drip off, then coat thoroughly in the flour-cornstarch mixture.
- 7
Fry the Crabs
Carefully place the breaded crabs in the hot oil, frying in batches if necessary to avoid overcrowding. Fry for about 3-4 minutes on each side until golden brown and crispy.
- 8
Drain and Serve
Remove the crabs from the oil and place them on a paper towel-lined plate to drain excess oil. Serve immediately while hot.