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Wed May 4, 2011
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How To Clean & Fry Soft Shell Crabs
With crab in one hand and kitchen shears in the other begin by removing the face about 1/2 inch, including the eye sockets and the mouth. Next turn the crab over and remove the apron.
Finally, remove the feathery gills from both sides of the crab by lifting up the pointed ends of the soft shell, pulling them away from the body and snipping them off. Make sure you cut through the fluid-filled sac right behind the face to prevent the popping that happens as they cook.
I dip mine in seasoned buttermilk, with a splash of Crystal and then dredge in seasoned corn flour (fish fry). Cook in canola or clarified butter over medium high heat turning once to brown on both sides and serve immediately.
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