Barb’s Soft Shell Crabs

SidesMain-Dish
Written By Holly Enowski

Submitted by: BARB SCHLEMEIER, a member of the organizing team

My Food Story:

In my mind soft shell crabs have been my "special" treat so when I discovered this recipe while vacationing on Nantucket Island 30 years ago I have kept it handy for when I feel a need to feel "special". And it is quick and easy!

SOFT SHELL CRABS

Makes 4 servings

Ingredients:

  • 12 Crabs

  • 2 cups buttermilk

  • 2 eggs

  • 2 garlic cloves, minced

  • 2 teaspoon cilantro

  • Olive oil for frying

  • Salt & pepper

  • Flour & corn meal for dredging

  • 1 Tablespoon baking powder

Instructions:

Soak crabs in buttermilk for 2 to 4 hours. Remove crabs. Whip eggs into buttermilk (save for dredging).

Dip each crab in a mixture of flour and corn meal with garlic, cilantro, baking powder, salt & pepper - immediately dip in buttermilk mixture.

Place back in flour mixture and repeat. Let set for a few minutes to assure coating is secure.
Heat olive oil (about one inch deep) in large flat bottom skillet to 350 degrees, Place heavy object on top of the crabs to keep the uniform shape.

Cook about 3 minutes on each side until crisp and golden in appearance.

Holly Enowski
Previous

Patricia’s Asparagus McIntosh
Next

Thai Lemongrass Chicken with Green Beans