Southern-Fried Soft Shell Crabs
Yields four dinner portions or 12 appetizers
12 soft shell crabs, cleaned
3 cups buttermilk
3 tbls. Old Bay seasoning
2 cups canola oil or peanut oil
2 cups white corn meal, seasoned with salt and pepper
Put the buttermilk in a bowl and add the Old Bay seasoning, mix well then add the crabs. Put them in the fridge and let sit for about four hours. This will give the crabs great flavor.
Heat oil in your favorite fry pan over medium-high heat (oil should come halfway up the crab). Take the crabs straight from the buttermilk, dredge them in the corn meal, then place them in the oil, shell side down. Quickly put your mesh cover over them because they will pop and splatter all over.
Brown on each side about three-and-a-half minutes. Take them out and let them drain on paper towels.
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Find other seasonal seafood staples by Chef Joe Raiola at iPlay America’s Game Time Bar & Grill any day of the week, and check out the menu online.