Soft Shell Crabs

• Seafood

  • 1 Fish fry
  • 1 Soft-shell crabs

• Refrigerated

  • 1 Eggs

• Baking & Spices

  • 1 Corn starch
  • 1 Flour
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Vegetable oil

Found on sherylboudy.com

Ingredients

• Soft shell crabs
• Flour
• Eggs
• Fish Fry
• Corn starch
• Salt and Pepper to taste
• Vegetable oil

Directions

• When buying soft-shell crabs, live ones are the best but they’re not always easy to find. To select the tastiest, use your nose. 1. To clean soft-shell crabs, hold the crab in one hand, and using a pair of kitchen shears, cut off the front of the crab, about 1/2 inch behind the eyes and mouth. Squeeze out the contents of the sack located directly behind the cut you just made. 2. Lift one pointed end of the crab’s outer shell; remove and discard the gills. Repeat on the other side. 3. Turn the crab over and snip off the small flap known as the apron. Rinse the entire crab well and pat dry. Once cleaned, crabs should be cooked or stored immediately. Storing Soft-Shell Crabs Soft-shell crabs are often stored at very cold temperatures to keep the shell from hardening and to prevent decomposition if they die. Store cleaned crabs wrapped in plastic wrap in the coldest part of the refrigerator for up to two days.   Directions Put enough oil into a pot where the crabs will be submerged. After soft shell crabs are thoroughly cleaned, season with salt and pepper. Make an egg wash with eggs and milk. Mix flour, fish fry and corn starch together. Dip soft shell crab into egg wash and then flour mixture twice. You want a crispy crunchy outside. Fry crabs flipping from side to side until golden brown.