Super Soft-shell Crabs:

By Stina

Ingredients

• 1 gallon cooking oil
• 3 large Louisiana soft-shell crabs (or 6 if using small crabs)
• 2 cups all-purpose flour
• 2 tablespoons Cajun seasoning
• 1 egg
• 1-ounce hot sauce
• 1 tablespoon Creole mustard
• 1 (12-ounce) bottle premium beer
• 4 ounces butter
• 1-ounce Worcestershire sauce
• 1 lemon, juiced
• 1-ounce chopped parsley leaves

Details

Adapted from foodnetwork.com

Preparation

Step 1

In a deep-fryer or heavy-bottomed pot, heat the oil to 350 degrees F.
Remove the gills from the crabs (cut in half if using large crabs).


Mix the flour and Cajun seasoning and in a flat pan.

Mix egg, hot sauce, mustard and beer in a bowl. Put the crabs in the beer mixture and let sit for 5 to 10 minutes.

Remove the crabs from the beer mixture, 1 at a time, and dust thoroughly in the flour mixture.

Put the crabs, with legs down, in hot the oil and fry until golden brown.

Melt the butter in saucepan and add the Worcestershire sauce, lemon juice and parsley. Put each crab, on its side with the legs up, on a serving platter and drizzle the sauce over the top. Serve immediately.