Deep-Fried Soft-Shell Crabs in Pastella Batter
Published March 28, 1998
- Total Time
- 10 minutes, plus 4 hours' refrigeration
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Ingredients
1 cup very fine flour
4 eggs
1 teaspoon salt
Freshly ground black pepper to taste
4 cups milk
12 medium-size soft-shell crabs, freshly cleaned
3 cups vegetable oil
1 bunch fresh Italian parsley, chopped
6 lemons, sliced in wedges
Nutritional analysis per serving
17 grams carbs; 171 milligrams cholesterol; 639 calories; 33 grams monosaturated fat; 9 grams polyunsaturated fat; 5 grams saturated fat; 50 grams fat; 2 grams fiber; 667 milligrams sodium; 32 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix the flour and eggs and whisk until entirely creamy, about 2 minutes. Add the salt, pepper and milk. Whisk 1 more minute.
- Step 2
Add the crabs and cover. Chill 4 hours. To cook the crabs, heat the oil until it is very hot in a heavy pan over medium heat. Fry 2 crabs at once, until lightly browned, 3 minutes each side. Drain. Serve with parsley and lemons.
Private Notes