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.

Recipe by Southern Living August 2009

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Oxmoor House

Recipe Summary

hands-on:
50 mins
total:
50 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Spring Creek Restaurant, Spring Creek, Florida

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