Okay, folks, let’s talk about this soft shell crab appetizer I whipped up the other day. I’d been seeing these crispy little guys all over my Instagram feed, and, well, I got a serious craving. I’m no professional chef, mind you, but I love messing around in the kitchen.
First things first, I gotta find some soft shell crabs. I hit up my local seafood market – the one with the slightly grumpy guy who always seems to be scaling fish. I asked for four of the freshest soft shell crabs he had. He gave me the side-eye, but hey, I got my crabs!
Cleaning the Crabs
- First, I gave those crabs a good rinse under cold water. You want to get rid of any, you know, “ocean stuff.”
- Then, the slightly icky part: using kitchen shears, snipped off the face, right behind the eyes. No one wants to eat that part.
- Next, I lifted up the top shell – it’s like a little flap – and scooped out the gills. They look kind of feathery and spongy. Get rid of those.
- Finally, I flipped the crab over and pulled off that little apron thingy on the belly. It’s pretty easy to spot.
With the crabs all cleaned, it was time to get them ready for their crispy destiny.
Breading and Frying
I grabbed a shallow dish and whisked together some flour, a bit of cornstarch (for extra crispiness, my secret weapon!), salt, pepper, and a dash of Old Bay seasoning. You know, for that classic seafood flavor. Gotta have that.
In another dish, I whisked a couple of eggs with a splash of milk.
Now the fun part! I dipped each crab in the egg mixture, making sure it was good and coated, then dredged it in the flour mixture. I really pressed the flour onto the crab to make sure it stuck.
I heated up about an inch of vegetable oil in my trusty cast-iron skillet. You want that oil nice and hot, but not smoking. I tested it with a little pinch of flour – if it sizzles, you’re good to go. I carefully placed the crabs in the hot oil, making sure not to overcrowd the pan. I fried them for about 3-4 minutes per side, until they were golden brown and super crispy.
Serving it up!
I fished those beauties out of the oil and let them drain on some paper towels. For a little extra something,I quickly made a simple dipping sauce,a mixture of mayonnaise, a touch of Sriracha, and a squeeze of lemon juice.
I arranged the crispy crabs on a plate, added a generous dollop of the sauce and a sprinkle of chopped fresh parsley.
Let me tell you, these were GOOD. Crispy, flavorful, and surprisingly easy to make. Even the wife, who’s usually not big on seafood, went back for seconds. Success!
