Soft Shell Crab Recipe

If not already done by your fishmonger, remove the face plate and gills (also called dead man’s fingers) from each soft-shell crab. Rinse gently under cold water and pat completely dry with paper towels. Keep crabs whole (leave claws attached) and chill briefly in the refrigerator while you assemble breading — very dry crabs crisp better.

Season both sides of each crab lightly with 1 tsp kosher salt and 1/2 tsp black pepper. Set on a tray while you prepare the breading station.

In a shallow dish or rimmed plate combine the flour, cornmeal, optional breadcrumbs, paprika, garlic powder, onion powder, cayenne, 1 tsp kosher salt and 1/2 tsp black pepper. Whisk to evenly distribute seasonings.

In a second shallow dish beat the 2 eggs with 1/4 cup whole milk until smooth to create an egg wash.

Place the seasoned crabs on a clean tray. Have a cooling rack or another tray ready for the breaded crabs.

Working with one crab at a time, dip the crab into the flour mixture and press lightly to coat all surfaces; shake off excess.

Dip the floured crab into the egg wash, letting excess drip off, then return it to the flour mixture for a final coating. Press gently and make sure legs and claws are coated. Transfer to the rack. Repeat with remaining crabs.

Let the breaded crabs rest on the rack for 5–10 minutes so the coating adheres; this helps prevent falling off during frying.

Pour about 1 cup oil into a 10–12 inch skillet (cast-iron or heavy-bottomed) to reach approximately 1/4–1/3 inch depth. Heat over medium-high until oil registers 350°F (175°C) on a thermometer. If you don’t have a thermometer, a small pinch of flour should sizzle immediately.

Working in a single layer (do not crowd), carefully place 1–2 crabs in the hot oil, shell side down first. Fry 2–3 minutes per side until golden brown and crisp. Use tongs to gently lift and flip; fry the other side 2–3 minutes. Total cooking time should be 4–6 minutes per crab depending on thickness.

If using a cast-iron skillet and you like a buttery finish, reduce heat to medium-low, add 1 tbsp unsalted butter to the pan and spoon the foaming butter over the crabs for 15–30 seconds to finish (optional).

Transfer fried crabs to a paper-towel-lined tray or wire rack set over a sheet tray to drain. Keep warm in a 200°F (95°C) oven if frying in batches.

Sprinkle chopped parsley over the crabs, serve immediately with lemon wedges and tartar sauce or remoulade on the side.

Suggested plating: place a lemon wedge under the crab or on the side; the hot, crisp shell and tender interior are best eaten right away.