Virginia Fried Soft Shell Crabs
Experience the taste of coastal Virginia with this irresistibly crispy Virginia Fried Soft Shell Crabs recipe, a true seafood delicacy perfect for any occasion. These tender crabs are marinated in creamy buttermilk, coated in a flavorful dredge of flour, cornmeal, and Old Bay seasoning, then fried to golden perfection for a crunchy, melt-in-your-mouth bite. With hints of garlic, paprika, and a touch of black pepper, each crab offers a burst of savory goodness. Quick and easy to prepare, they’re best served fresh with a squeeze of bright lemon juice and classic sides like coleslaw or French fries. Whether you’re a seafood lover or trying soft shell crabs for the first time, this dish is a must-try for fans of Southern-style cooking.
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Recipe Information
Ingredients
- 8 whole soft shell crabs
- 2 cups buttermilk
- 2 cups all-purpose flour
- 0.5 cups cornmeal
- 1 tablespoon Old Bay seasoning
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 4 cups vegetable oil
- 4 whole lemon wedges
Instructions
Inspect the soft shell crabs and clean them if needed by removing the gills, apron, and eyes. Rinse gently under cold water and pat them dry with paper towels.
Pour the buttermilk into a large shallow bowl or dish. Submerge the soft shell crabs into the buttermilk, ensuring they are fully coated. Let them soak for at least 10 minutes.
In another shallow dish, combine the all-purpose flour, cornmeal, Old Bay seasoning, garlic powder, paprika, black pepper, and salt. Mix well to create the seasoned dredge.
Heat the vegetable oil in a large, deep skillet or fryer over medium-high heat until it reaches 350°F (175°C). Use a food thermometer to monitor the oil temperature.
Remove the crabs from the buttermilk one at a time, letting the excess drip off, and dredge them in the seasoned flour mixture. Coat each crab thoroughly and shake off any extra flour.
Gently place the coated crabs in the hot oil, working in batches to avoid overcrowding the skillet. Fry each crab for 3-4 minutes per side until golden brown and crispy.
Transfer the fried crabs to a plate lined with paper towels to drain excess oil. Repeat the frying process for the remaining crabs.
Serve the Virginia Fried Soft Shell Crabs immediately, garnished with fresh lemon wedges for squeezing on top. Pair with coleslaw, French fries, or a side salad for a complete meal.
Nutrition Facts
Calories |
2508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.7 g | 288% | |
| Saturated Fat | 35.5 g | 178% | |
| Polyunsaturated Fat | 134.8 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 1281 mg | 56% | |
| Total Carbohydrate | 86.2 g | 31% | |
| Dietary Fiber | 8.0 g | 28% | |
| Total Sugars | 10.9 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 380 mg | 29% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 999 mg | 21% | |
*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.
