A nice little fried seafood appetizer soft enough to cut through with a dinner knife, it’s an easy way to eat crab without shovelling it out of its shell and lets you enjoy just the crab without the difficulty.
Deep Fried Soft-Shell Crab
Ingredients
- 2 soft-shell crab
- 1/2 cup flour
- 1 tsp old bay
- 1 egg, beat
- 1/2 cup tapioca flour
Sauce
- 1/2 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 1 tsp sriracha
Instructions
- How to prepare soft-shell crabLift the top shellRemove the lungsPull off the lower hinged plateCut off the face
- Mix flour and old bay in a plate. Coat prepared soft shell crab with the mixed flour. Then dip the flour coated soft shell crab in beaten egg. Transfer soft shell crab to tapioca flour, pressing into both sides.
- Heat oil in a wok on medium – high heat (375ºF degree oil). Deep fry crab in the hot oil for 2 to 3 minutes, turn once. Remove the crab to a wire cooling rack. Let the crab rest and cool. Double fry the crab for about 1 minutes on high heat. Drain on paper towel.
- Mix sauce and serve
- Tip:Lift the top shell and dip the inside in flour, egg and tapioca flour for extra crispy result.