Crunchy Soft-Shell Crabs
Updated May 1, 2024
Andrew Scrivani for the NY Times
- Total Time
- 20 minutes
- Cook Time
- 2 to 3 minutes
- Rating
- Comments
- Read comments
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Ingredients
6 soft-shell crabs, cleaned
Buttermilk, for soaking
Vegetable oil, for frying
1 cup fine cornmeal
1 cup flour
Kosher salt
Black pepper
Lemon wedges, for serving optional
Preparation
- Step 1
Soak crabs in a bowl of buttermilk.
- Step 2
In a deep fryer or saucepan, heat 4 inches of oil to 375 degrees.
- Step 3
Whisk together cornmeal and flour, and salt and pepper to taste.
- Step 4
Remove crabs from buttermilk, letting excess drip back into bowl. Coat crabs evenly in the cornmeal mixture. Working in batches, fry until golden brown and crisp all over, turning if needed, 2 to 3 minutes. Drain on paper towels. While warm, season with salt. Serve with lemon wedges, if desired.
Variations: Use for oysters, small whole fish like whitebait or sliced okra.
Private Notes
Comments
This is a fine recipe. But I grew up near the Chesapeake Bay and I still prefer softshells sauteed, not deep fried. It's easie,r for one, and even with a simple saute you can get a nice crunch.
This is a perfect way to prep the soft shelled crabs, but I prefer to pan-fry them in 1/4 inch of clarified butter instead of deep frying. Delicious!
I also only sautéed the crabs and they were delicious. I added a little spicy paprika to the buttermilk and is was great. Served atop baby arugula salad dressed with lemon, olive oil, salt and pepper. Side of wild rice pilaf! Voila. Dinner.
How long do you soak them in the butter milk?
Good recipe for when you don't have many ing. I have many recipes from a Southern mag. but if you have nothing in the cupboard and want a quick idea, there you go.
Deep frying softshells like this can be extremely dangerous as they are wet inside. Dry them very well and coat them well, don’t use as much oil and definitely stand back. Control your temperature or you can have oil explode up to the ceiling (I know from personal experience). Do what other commenters have done and just sauté them…or fry with caution.