CORNMEAL-CRUSTED SOFT-SHELL CRABS WITH LEMON BROWN BUTTER

CORNMEAL-CRUSTED SOFT-SHELL CRABS WITH LEMON BROWN BUTTER image

Yield 4 servings

Number Of Ingredients 11

1 cup buttermilk
4 fresh soft-shell crabs
1 cup yellow cornmeal
1/4 cup all purpose flour
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
Peanut oil (for frying)
1/2 cup (1 stick) butter
3 tablespoons fresh lemon juice
1 large bunch watercress, thick stems trimmed
1 English hothouse cucumber, peeled, seeded, cut into 2x1/4-inch strips (about 2 cups)

Steps:

Pour buttermilk into 13x9x2-inch glass baking dish. Add crabs to buttermilk; turn to coat. Let soak in refrigerator 1 hour, turning occasionally. Whisk cornmeal, flour, salt, and cayenne in medium bowl. Drain crabs; add to cornmeal mixture and turn to coat both sides generously. Pour enough peanut oil into heavy large skillet to reach depth of 2 inches; heat oil to 360. Meanwhile, melt butter in small skillet over medium heat. Cook until golden brown, stirring occasionally, about 4 minutes. Stir in lemon juice. Season with salt and pepper. Remove from heat; cover to keep warm. Working in 2 batches, add crabs to hot oil and cook until cornmeal coating is golden and crabs are cooked through, about 2 1/2 minutes per side. Transfer to paper towels to drain. Toss watercress and cucumber in large bowl; sprinkle with salt. Divide among 4 plates. Top each serving with 1 crab. Drizzle brown butter over.