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Fried Soft Shelled Crabs




Source of Recipe


Taste of Virginia Cookbook


List of Ingredients




12 fresh Soft-shell Crabs
3 lg. Eggs
1/2 t ground Black Pepper
1-1/2 C Cornmeal
1 c. all-purpose Flour
2 t Baking Powder
3/4 t Salt
1/2 t ground Black Pepper
1/2 t Garlic Powder
1/8 t ground Red Pepper
Vegetable Oil




Recipe



To clean crabs:
Remove spongy gills that lie under the tapering points on either side of back shell. Place crabs on back and remove the small piece at lower part of shell that terminates in a point (the apron). Wash crabs thoroughly; drain well.

Combine eggs and 1/2 teaspoon black pepper in a large shallow dish. Add crabs, turning to coat. Let stand 10 minutes. Combine cornmeal, flour, salt, baking powder, pepper, garlic powder and red pepper. Remove crabs from egg mixture. Let stand 5 minutes; dredge in cornmeal mixture again.

Pour oil to depth of 1/2" into a large heavy skillet or electric skillet; heat oil to 375°. Fry crabs 2 minutes on each side or until browned. Drain; serve immediately with tarter sauce, lemons, cocktail sauce or peanut sauce.