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Crispy Soft-Shells

Source of Recipe


From "A Love Affair with Southern Cooking"



List of Ingredients



• 8 fresh soft-shell crabs, cleaned and dressed
  
• 1/2 cup unsifted all-purpose flour
  
• 1/4 cup unsifted stone-ground cornmeal
  
• 1 tsp salt
  
• 1/2 tsp black pepper
  
• 2 to 4 Tbsp vegetable oil
  
• 2 Tbsp butter
  
• 2 large lemons, quartered lengthwise
  






Instructions



1. Wash the crabs under cool running water and pat dry on paper toweling. Combine the flour, cornmeal, salt, and pepper in a pie pan, then dredge the soft-shells in the mixture on both sides, shaking off the excess.
   
   
2. Heat 2 tablespoons of the oil and 1 tablespoon of the butter in a large, heavy skillet over high heat for about 2 minutes or until almost smoking.
   
   
3. Add half the crabs and cook 3 to 5 minutes on each side or until crisply browned. Lift to paper toweling to drain. Brown the rest of the crabs the same way, adding the remaining butter and, if needed, another 1 to 2 tablespoons vegetable oil. Serve hot with wedges of lemon.
   
   Makes 4 servings.