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Print this Recipe    Softshell Crabs 15

Soft-Shelled Crabs

2 cup buttermilk
2 large eggs
1 Tbsp. kosher salt
1 tsp. black pepper
8 live soft-shelled crabs (preferably 4 to 5 inches wide), cleaned
About 2 qt. vegetable oil for frying
1 cup self-rising cake flour
1 cup yellow cornmeal

Whisk together buttermilk, eggs, salt, and pepper and pour into a
3-quart shallow dish. Add crabs and soak, covered and chilled, 1
hour. Heat enough oil to measure 2 inches in a wide 4-quart heavy
pot (about 4 inches deep) to 375 degrees. Whisk together flour and
cornmeal and transfer to a large sealable plastic bag. Lift 1 crab
out of buttermilk, letting excess drip off, and shake in bag to
coat with flour. Knock off excess flour and transfer to a tray.
Repeat with remaining crabs, arranging them in 1 later as coated.
Deep-fry crabs until golden brown, 3 to 5 minutes. Return oil to
375 degrees between batches. Drain crabs on paper towels. Serves
4.

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