Ingredients
2 large soft-shell crabs
2 Quarts vegetable oil for frying
Large pot for frying
2 cups buttermilk
Grated zest of one lemon
Salt and pepper
1/4 cup Old Bay seasoning
2 Cups flour
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Wooden crab mallet — crack shells at the crab boil table
Perforated basket keeps small items from falling through grates
Claw crackers and picks — extract every bit of lobster and crab
Record your recipes and experiments — organized cooking journal
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Wooden crab mallet — crack shells at the crab boil table
Perforated basket keeps small items from falling through grates
Claw crackers and picks — extract every bit of lobster and crab
Record your recipes and experiments — organized cooking journal
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Start by cleaning the soft-shell crabs, removing the gills and the skirt flap. Refrigerate until ready to cook. On the stove, over medium heat slowly bring the vegetable oil to 325 degrees. Then lower the heat to hold the temperature. While the oil is heating prepare the buttermilk by mixing in the grated lemon zest and season with salt and pepper. In a shallow pie tin combine the flour and the Old Bay seasoning. The correct way to batter using flour is a method known as dry-wet-dry, so start by coating the crabs with the seasoned flour then dredging them into the buttermilk and then back into the flour. Carefully using tongs drop the crabs into the oil and fry until crisp, when golden brown, remove from oil and drain on a paper towel. Serve the crabs in a basket with French fries, coleslaw, grilled corn, tartar sauce, and lemon. Another delicious serving method is to eat on white toasted bread with lettuce & tomato and mayonnaise