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FRIED

Fried Soft-Shell Crab

Serves 4 · 30 minutes

Why this recipe works

Soft-shell crab is eaten shell and all, so the coat has to be thin. A heavy batter hides the sweet meat. Hot oil crisps the shell before the crab dries out.

Substitutions

If soft-shell crab is out, fry shrimp in the same flour. Ask the counter before you plan on crabs. They sell out.

Ingredients

• 4 soft-shell crabs
• 1/2 cup all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• Neutral oil, for a half-inch depth
• Lemon wedges

Steps

1. Ask the counter to clean the crabs if they have not already. Pat them dry.
2. Stir the flour, salt, pepper, and paprika. Dredge each crab and shake off the extra.
3. Heat a half inch of oil to 350 F. Fry the crabs in two batches until the shell is crisp and the meat at the body reads about 145 F and looks opaque, about 3 minutes per side.
4. Drain briefly and serve with lemon. The market will also fry a soft-shell crab from the counter if you would rather not do it at home.

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