Serves: 5
Total Calories: 9
Mix egg with water. Beat until frothy. Heat 2–3 inches of peanut oil in big iron frying pan. Mix generous amount of seafood breading mix with Old Bay Seasoning in a big zip-lock bag. Dip each crab in egg/water, drop into breading mix, and shake until thoroughly coated. Fry until golden brown. Don’t let your oil get too hot or coating will burn. When you drop crabs in pan, put cover on pan immediately, as they will spatter and pop at first.
Note: If you cook a lot of crabs, of course you will have to increase quantities of ingredients accordingly.
To Clean Crabs:
Lift each side of crab’s shell and pull off "dead man" (gills). Remove crab’s apron. Squeeze crab firmly in middle to force out all innards. Do not leave any yellow or green stuff, as it can be bitter. Rinse cavity. Drain on paper towels.
This Soft-Shell Crabs recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
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