classic pan fried soft shell crabs
- soft shell crabs (cleaned) we’ll clean them for you!
- drake’s batter mix (dry) or seasoned flour
- milk for dipping
- peanut or vegetable oil
heat oil (1/8 – 1/4 inch deep in skillet) over medium heat. pat the crab dry with paper towel, dip in milk, then dredge in drake’s or flour. place crabs in hot skillet, and partially cover with lid (to prevent explosions and splatter) or use a screen. cook for approximately 4 minutes a side (for jumbos or whales) or 3 minutes (for primes or smaller crabs). drain on paper towel or paper bag.
serve with lemon and any sauce you want. monahan’s rémoulade, cocktail sauce, or tartar (all available at our market) are great options, or just a good hot sauce!
the coating done on the shell crabs will definitely give it that crunchy taste,great idea.i had my phobia of eating the crab when plainly served.