Fried Soft-Shell Crab

Oxmoor House
Seafood lovers will want to dive right in and enjoy this succulent Fried Soft-Shell Crab. Have plenty of fresh lemons on hand to douse with extra tangy flavor.

Yield:

Makes 6 servings

Recipe from

Recipe Time

Hands-on: 50 Minutes
Total: 50 Minutes

Ingredients

Vegetable oil
1 (12-oz.) can evaporated milk
1 large egg
6 soft-shell crabs
1 1/2 teaspoons seasoned salt
1 1/2 cups self-rising flour

Preparation

1. Pour oil to a depth of 3 inches into a Dutch oven; heat to 360º. Whisk together milk, egg, and 1/4 cup water in a large bowl.

2. Rinse crabs, and pat dry. Sprinkle crabs with seasoned salt. Dredge crabs in flour; dip in milk mixture, and dredge in flour again. Fry crabs, in batches, in hot oil 2 to 3 minutes on each side or until golden brown. Drain on a wire rack over paper towels.

Fried Shrimp: Substitute 2 lb. peeled, large raw shrimp with tails (21/25 count) for soft-shell crab. Prepare recipe as directed, heating oil to 325º and frying shrimp, in batches, 3 to 4 minutes or until golden brown. Prep: 20 min., Fry: 3 min. per batch.

Fried Grouper: Substitute 2 lb. grouper, cut into 2-inch fillets, for soft-shell crab. Prepare recipe as directed, heating oil to 350º and frying grouper, in batches, 3 minutes on each side or until golden brown. Prep: 10 min., Fry: 6 min. per batch.

Fried Oysters: Substitute 2 pt. fresh oysters, drained, for soft-shell crab. Prepare recipe as directed, frying oysters, in batches, 2 to 3 minutes or until golden brown. Serve immediately. Prep: 10 min., Fry: 2 min. per batch.

Note:

Spring Creek Restaurant, Spring Creek, Florida,

August 2009