Chesapeake Soft-shell Crab Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
8: Soft-shell crabs, fresh or frozen, thawed
1 cup: All-purpose flour,
3 tbsp: Old Bay seasoning,
2 tsp: Pepper,
1 tsp: Red pepper,
1 tsp: Garlic powder,
1: Egg, beaten
1/2 cup: Milk,
Vegetable oil,
Directions:
To clean crabs, remove spongy substance (gills) that lies under the
tapering points on either side of the back shell. Place crab on back,
and remove the small piece at lower part of shell that terminates in
a point. Wash crabs thoroughly; drain well.
Combine flour and next 4 ingredients; set aside. Combine egg and
milk; stir well. Dip crabs into egg mixture; dredge in flour mixture.
Pour oil to a depth of 1 inch in a heavy Dutch oven; heat oil to
350 F. Fry crabs 1 to 2 minutes; drain on paper towels. Yield: 4
servings.
Recipe in August, 1989 "Southern Living" p. 98. Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 06-20-95
Source from luhu.jp
tapering points on either side of the back shell. Place crab on back,
and remove the small piece at lower part of shell that terminates in
a point. Wash crabs thoroughly; drain well.
Combine flour and next 4 ingredients; set aside. Combine egg and
milk; stir well. Dip crabs into egg mixture; dredge in flour mixture.
Pour oil to a depth of 1 inch in a heavy Dutch oven; heat oil to
350 F. Fry crabs 1 to 2 minutes; drain on paper towels. Yield: 4
servings.
Recipe in August, 1989 "Southern Living" p. 98. Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 06-20-95
Source from luhu.jp