Chesapeake soft-shell crab

Yield: 4 servings

Measure Ingredient
8 Soft-shell crabs, fresh or frozen, thawed
1 cup All-purpose flour
3 tablespoons Old Bay seasoning
2 teaspoons Pepper
1 teaspoon Red pepper
1 teaspoon Garlic powder
1 Egg; beaten
½ cup Milk
Vegetable oil

To clean crabs, remove spongy substance (gills) that lies under the tapering points on either side of the back shell. Place crab on back, and remove the small piece at lower part of shell that terminates in a point. Wash crabs thoroughly; drain well.

Combine flour and next 4 ingredients; set aside. Combine egg and milk; stir well. Dip crabs into egg mixture; dredge in flour mixture.

Pour oil to a depth of 1 inch in a heavy Dutch oven; heat oil to 350 F. Fry crabs 1 to 2 minutes; drain on paper towels. Yield: 4 servings.

Recipe in August, 1989"Southern Living" p. 98. Typos by Jeff Pruett.

Submitted By JEFF PRUETT On 06-20-95

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