Fried Soft Shell Crabs
Serves: 3 to 4
Soft shell crabs (1 per person if app 2- if entree -3 if you really like them)
Breading station(recipe to follow)
Seasoning (for crabs and breading)
Oil (Canola or Vegetable)
**** Breading station- Get 3 casserole dishes and set then next to each other on the counter. In the far left dish place about 2 cups of AP flour. In the middle one place 4 beaten eggs. In the last one(far right) place corn meal or bread crumbs.Now season each station. I use Cayenne pepper,salt and fresh cracked white pepper. ****Frying Station- In a deep Fry pan begin heating the oil about 1/2 cup to med high. Dredge the seasoned crab in the flour covering it completly.(try to do this with one hand to help keep the other hand clean). Then it takes a bath in the egg wash (the flour helps the egg sstick to the crab) Now into the seasoned corn meal. CAREFULLY place the breaded carb into the oil and cook until golden brown(about 2 minutes per side). Remove from oil and drain on paper towels. Serve with tartar sauce or a remoulade sauce.
These fine dishes were prepared by Chef Fred and Chef Mike on 12/04/2004 at Insperience Studio for a LIVE radio show and honoring Linda Genovese, Chef Freds wife.