Fried Soft Shell Crabs
Indulge in the irresistible crunch of golden-brown Fried Soft Shell Crabs, a seafood lover's dream that combines simplicity with bold flavor. This recipe features tender soft shell crabs coated in a perfectly seasoned blend of all-purpose flour, cornstarch, and Old Bay seasoning, enhanced with a touch of garlic powder for extra zest. Double-dipping in buttermilk and eggs ensures a crispy, flavorful crust with every bite. Fried to perfection in hot vegetable oil, these crabs deliver a satisfying crunch that pairs beautifully with a squeeze of fresh lemon. Ready in just 25 minutes, this dish is perfect for a quick seafood treat or an impressive appetizer. Whether served on their own or as part of a coastal-inspired feast, these fried soft shell crabs are a true culinary treasure.
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Recipe Information
Ingredients
- 4 pieces Soft shell crabs (cleaned and thawed if frozen)
- 1 cup All-purpose flour
- 0.25 cup Cornstarch
- 1 teaspoon Baking powder
- 2 teaspoons Old Bay seasoning
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 large Eggs
- 1 cup Buttermilk
- 4 cups Vegetable oil (for frying)
- 1 whole Lemon wedges (optional, for serving)
Instructions
Clean the soft shell crabs thoroughly if they have not been pre-cleaned. Pat them dry with paper towels and set aside.
In a medium mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, Old Bay seasoning, garlic powder, salt, and black pepper.
In a separate bowl, beat the eggs and then whisk in the buttermilk to create an egg wash.
Dredge each soft shell crab in the dry flour mixture, then dip it into the buttermilk-egg mixture, allowing any excess to drip off. Finally, dredge it once more in the flour mixture, ensuring it is fully coated. Place the coated crabs on a wire rack while you heat the oil.
In a large, heavy-bottomed skillet or Dutch oven, heat the vegetable oil over medium-high heat to 350°F (175°C). Use a thermometer to ensure the oil reaches and maintains this temperature.
Carefully lower each crab into the hot oil, frying 2-3 crabs at a time depending on the size of your pan. Do not overcrowd the skillet.
Fry the crabs for 3-4 minutes per side, or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate or a wire rack to drain excess oil.
Serve immediately with lemon wedges on the side, and enjoy your crispy fried soft shell crabs!
Nutrition Facts
Calories |
9209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 970.8 g | 1245% | |
| Saturated Fat | 144.3 g | 722% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 659 mg | 220% | |
| Sodium | 3313 mg | 144% | |
| Total Carbohydrate | 124.9 g | 45% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 13.0 g | ||
| Protein | 89.5 g | 179% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 603 mg | 46% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1529 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
