Fried Soft-Shell Crabs

Oxmoor House
4 servings


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8 dressed soft-shell crabs
1 cup all-purpose flour
1/2 teaspoon salt
1 egg, lightly beaten
1 cup milk
Vegetable oil


Rinse crabs carefully; pat dry. Combine flour and salt; set aside. Combine egg and milk; beat well.

Dredge crabs in flour. Dip coated crabs into milk mixture; dredge again in flour.

Fry crabs in deep hot oil (370°) until golden brown; drain on paper towels. Serve immediately.

Created date

February 2010