FRIED SOFT SHELL CRABS

SERVES: 6

INGREDIENTS:


2                        eggs, beaten with a fork
3/4 C                 water

1-1/2 C              flour

2 tsp.                 salt

1 tsp.                 ground black pepper

3 TBSP              Old Bay Seasoning

12                     soft shell crabs, cleaned

fat or oil, for frying             

DIRECTIONS:


Make the wash with the eggs and water

Mix together flour, salt, pepper and Old Bay.

Preheat about 1” of oil to 365°

Pat crabs dry with a paper towel and dip crabs in egg wash and let drain a little. Then gently dredge crabs in flour mixture to coat well - tap to remove excess flour.  Cook immediately or the coating will become gummy

Cook  crabs, 2-3 at the time until crispy and browned, about 2-4 minutes on each side.  Drain on paper towels

Serve with a seafood cocktail sauce or roumelade sauce [http://firebird-cooks.blogspot.com/2011/03/remoulade-sauce.html]

IF SERVING AS A SANDWICH:

6                 Po’Boy sandwich rolls, sliced lengthwise (or French bread cut 6” long and sliced open – toast lightly if preferred)

                   mayonnaise

                   shredded romaine lettuce

                   tomatoes, very thinly sliced

Franks Original Hot Sauce, for serving (optional)

Lemon wedges, for serving (optional)

SEE THE LINK BELOW FOR PREPARING LIVE SOFT-SHELL CRABS:
http://firebird-cooks.blogspot.com/2011/10/crabs-primer-all-you-need-to-know-and.html