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Crab: Fried Soft-Shell Crabs in Beer Batter

Source of Recipe


From "Cooking with Crab" by Margie Kauffman






List of Ingredients



• 5 cups all-purpose flour
  
• 1/2 cup cornstarch
  
• 1 Tbsp salt
  
• 1 tsp white pepper
  
• 1 Tbsp garlic powder
  
• 1 Tbsp onion powder
  
• 1 cup beer (not light)
  
• Canola oil, for frying
  
• 12 soft-shell crabs, cleaned
  






Instructions



1. Sift together the dry ingredients. Stir into the beer and let stand at room temperature for 1 hour.
   
   
2. In a medium-size, heavy skillet, bring about 3 inches of canola oil to 350º F over a high flame. Dip the crabs, two at a time, in the batter and then carefully place into the oil. Cook for about 2 minutes and then carefully turn them over and cook for another minute.
   
   
3. Remove to a baking sheet lined with paper towels. After crabs sit on paper towels for a minute, move crabs to another baking sheet that has no paper towels on it. Keep baking sheet with crabs on it warm in a closed oven while you fry the remaining crabs.
   
   Yields 6 servings.