Fried Soft-shell Crabs

Author: Dave & Sandy
Serves 2


4 soft-shell crabs 1 egg
1/3 cup flour fat for deep frying
2 Tbs. water 1 cup fresh bread crumbs
lemon wedges salt & pepper

Clean and dry crabs.

Break egg into dish and add water, salt and pepper.  Beat to blend.

In a separate dish, blend flour, salt and pepper to taste.

Process bread crumbs and place in third dish.

Dip the crabs first in flour, then egg, finally in crumbs, turning and patting so the crumbs adhere.

Place crabs on waxed paper and refrigerate 1/2 to 1 hour to set.

Deep fat fry in fryer or pan at 370 degrees, about 4-5 minutes on a side.  Drain on paper towels.

Serve hot with lemon wedges and Yogurt Garlic Sauce.

Notes and Variations

Next time consider batter such as T&P p.220


NNYT p. 367; T&P p.225, Ornish p.311.