Nashville Hot Soft-Shell Crab

• Seafood

  • 4 Soft-shell crabs

• Produce

  • 1/2 tsp Garlic powder

• Condiments

  • 1 Dill pickle, slices
  • 1 tbsp Louisiana-style hot sauce

• Baking & Spices

  • 1 tbsp Brown sugar
  • 3 tbsp Cayenne pepper
  • 2 cups Flour
  • 1/2 cup Lard
  • 1/2 tsp Paprika
  • 2 tsp Salt

• Oils & Vinegars

  • 1 Oil

• Bread & Baked Goods

  • 4 Slices White bread

Found on cookingwithjanica.com

Ingredients

• 4 Soft-Shell Crabs, cleaned (they will usually do this where you purchase them if you ask)
• 1 Tablespoon Louisiana Style Hot Sauce
• 2 Cups Flour
• 2 Tsp Salt
• Oil, for frying (I use Canola, Vegetable also works great)
• ½ Cup Lard (I used Butter Crisco), or Butter
• 3 Tablespoons Cayenne Pepper
• 1 Tablespoon Brown Sugar
• ½ tsp Paprika
• ½ tsp Garlic Powder
• 4 Slices of White Bread
• Dill Pickle Slices

Directions

• Preheat the oil in a deep fryer or a cast iron skillet (3 inches of oil if using skillet) to 360°.
• In a medium bowl, whisk the milk eggs and hot sauce until combined. In another medium bowl, whisk together the flour and 2 tsp salt.
• Rinse the crabs and then pat dry. Dredge the crab in the milk mixture, then dip in the flour. Dip again in the milk mixture, then in the flour once more. Be sure to shake off the excess after each step.
• Fry the crabs in small batches. I do 1-2 at a time. Fry them until golden brown, about 2-3 minutes on each side. Remove from the fryer and place on a baking rack over a baking sheet.
• To make the hot coating, melt the butter or crisco in a heat proof bowl. Add the cayenne pepper, ¾ tsp salt, 1 tsp black pepper, paprika, and garlic powder. Whisk together until well combined.
• Baste the hot mixture over each side of the crabs. Garnish with pickles and white bread. Serve immediately.