Cornmeal-Crusted Soft-Shelled Crabs With Tartar Sauce

By á-174942

Ingredients

• 2 cups well-shaken buttermilk
• 2 large eggs
• 1 tablespoon kosher salt
• 1 teaspoon freshly-ground black pepper
• 8 live soft-shelled crabs cleaned (preferably 4" to 5" wide)
• Vegetable oil for frying
• 1 cup self-rising cake flour see cook's note
• 1 cup yellow cornmeal
• Vegetable oil for frying
• Cilantro-Lime Tartar Sauce (see recipe)

Details

Servings 4

Preparation

Step 1

Whisk together buttermilk, eggs, salt, and pepper and pour into a 3-quart shallow dish. Add crabs and soak, covered and chilled, for 30 minutes to 1 hour.

Heat enough vegetable oil to measure 1-inch deep in a wide shallow skillet to very hot.

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 layer as coated.

Shallow-fry the crabs, 4 at a time, turning over halfway through frying (watch out for popping or use a frying screen), until golden brown, 3 to 5 minutes. Reheat oil to very hot between batches. Drain crabs on paper towels and serve with Cilantro-Lime Tartar Sauce.

This recipe yields 4 servings.

Cooks' Note: If you can't find self-rising cake flour, you can use 1 cup all-purpose or cake flour mixed with 2 teaspoons baking powder and 1/4 teaspoon salt.