DEEP-FRIED SOFT-SHELL CRAB

Deep-Fried Soft-Shell Crab image

Don't be put off by the idea of eating the whole crab. It's tender, slightly salty, and delicious. And the insides look like straight meat after frying with no visible "guts."

Provided by Brian Genest

Categories Seafood

Time 20m

Yield 4

Number Of Ingredients 13

Ingredients

1 quart vegetable oil for frying, or as needed
2 cups all-purpose flour
½ cup bread crumbs
1 tablespoon cornstarch
1 tablespoon seafood seasoning (such as Old Bay®)
1 tablespoon ground paprika
1 tablespoon garlic powder
1 teaspoon sea salt
1 teaspoon ground black pepper
1 teaspoon chili powder
4 (4.5 ounce) soft-shell crabs, cleaned
½ cup milk
2 large eggs

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.

Nutrition Facts : Calories 881.6 calories, Carbohydrate 81.1 g, Cholesterol 218.1 mg, Fat 46.7 g, Fiber 4.1 g, Protein 33.5 g, SaturatedFat 8.3 g, Sodium 1304.7 mg, Sugar 4.2 g