SERVES: 6
INGREDIENTS:
2 eggs, beaten with a fork
3/4 C water
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
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
http://firebird-cooks.blogspot.com/2011/10/crabs-primer-all-you-need-to-know-and.html
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