FRIED SOFT-SHELL CRAB WITH CREOLE CHORON SAUCE

FRIED SOFT-SHELL CRAB WITH CREOLE CHORON SAUCE image

Yield 2

Number Of Ingredients 18

Fried Soft-Shell Crabs with Creole Choron Sauce
Peanut Oil for frying
4 - Soft-Shell Crabs, cleaned
1 Recipe Creole Choron Sauce
Lemon wedges
Hot sauce
For the batter:
1/2 Cup All Purpose Flour
1/2 Cup Corn Flour
1/2 tsp Cayenne
1 Tbsp Kosher Salt
Buttermilk, enough to make a batter the consistency of a thin pancake batter.
Combine the dry ingredients, whisk in the buttermilk.
For the seasoned flour:
1 Cup All Purpose Flour
2 Tbsp Kosher Salt
1 tsp Cayenne
Combine all ingredients

Steps:

To fry the Soft-Shells: Heat the peanut oil to 360 degrees F in a Dutch oven. The Dutch oven should be large enough to have the oil about 3-4 inches deep and halfway up the sides of the pot. When the oil is hot dredge the crabs in the seasoned flour, shaking off any excess, then dipping into the batter. Be sure to completely coat the crabs and let any excess drip off. Carefully place the crabs into the oil upside down (this will make the claws stand up a bit for presentation.). Fry only two at a time maximum until they are golden brown and they float to the surface. Be sure to let the oil come back to temperature before frying the next batch. Drain on paper towels and season with Kosher salt. Caution - Soft-shells have a tendency to spit hot oil, or pop when the inside liquids heat up, so be careful.