Maryland Fried Soft Shell Crabs Recipes

Steps:

• Whisk flour, salt, and pepper; place on a dinner plate. Dredge 2 soft-shell crabs in flour mixture, shaking off excess (make sure crabs are completely coated).
• Heat 2 tablespoons oil in a medium sauté pan over medium-high heat. The oil should be very hot but not smoking. Place flour-coated crabs, back side down, in sauté pan; reduce heat to medium if pan starts to smoke. Sauté crabs until golden and crisp, about 3 minutes (do not stand too close to pan; crabs tend to spatter during cooking). Turn crabs over, and cook 2 minutes more.
• Add 1 tablespoon butter and a large pinch of parsley to skillet. Squeeze the juice of half a lemon over crabs. Keep warm in a low oven. Repeat process until all the crabs are cooked.

Steps:

• Clean each crab. Lift one pointed side of top shell and remove the gills by pulling them out. Put top shell back down and repeat on other side. On the bottom side remove tail flap by twisting and pulling off. Using a pair of scissors, remove the face by cutting behind the eyes. Rinse the crabs thoroughly with cold water. Dry on paper towels.
• Heat oil in a deep fryer to 365 degrees F (180 degrees F). In a shallow dish, whisk together the egg and milk using a fork. In a separate bowl, stir salt and pepper into the flour. Lightly salt the crab, then dip in the flour, dip in the egg, then in the flour again.
• Carefully place crabs into the deep-fryer. Cook for 1 to 2 minutes, or until golden brown on one side. Carefully turn over, and cook until golden on the other side. Drain on paper towels. Serve as soon as they are cool enough to eat. You can eat the whole crab.

Steps:

• Soak crabs in a bowl of buttermilk.
• In a deep fryer or saucepan, heat 4 inches of oil to 375 degrees.
• Whisk together cornmeal and flour, and salt and pepper to taste.
• Remove crabs from buttermilk, letting excess drip back into bowl. Coat crabs evenly in the cornmeal mixture. Working in batches, fry until golden brown and crisp all over, turning if needed, 2 to 3 minutes. Drain on paper towels. While warm, season with salt. Serve with lemon wedges, if desired.

Steps:

• Wash and clean crabs by cutting off the face just behind the eyes. Lift top of shell and remove the spongy fingers. If the crab is a female (identified by striped markings), remove the back or apron. Rinse and dry.
• Season flour with salt and pepper and mix in baking powder. Dredge crabs in mixture.
• Pour oil into skillet to depth of 1 inch. Heat to 375 degrees. Cook crabs on both sides until brown, 4 to 5 minutes. Drain and serve with lemon wedges and tartar sauce, if desired.

Steps:

• Heat 2 inches oil in a deep pot to 375 degrees F (190 degrees C).
• Whisk flour, bread crumbs, cornstarch, seafood seasoning, paprika, garlic powder, salt, pepper, and chili powder together in a bowl until evenly combined. Mix milk and eggs together in a separate bowl.
• Dredge each whole crab in the flour mixture, dunk in the egg mixture, then back in the flour mixture to coat.
• Lower crabs carefully into the hot oil. Fry until they start to float, then fry for an additional minute, flipping halfway through. Transfer to a paper towel-lined tray to drain oil. Serve immediately.

Steps:

• Pat the crabs dry with paper towels.
• Heat the butter and oil in a skillet over medium heat. Add the crabs backside down and sprinkle with pepper flakes. Cover the crabs with a spatter-proof shield or a lid held at an angle to prevent spattering. Cook for three to four minutes.
• Turn the crabs over and add the almonds. The butter will now be starting to brown. Cook for an additional three minutes, or until the crabs are cooked. Sprinkle with parsley, salt and pepper and serve with the lemon.