Monday, March 16, 2009
FRIED SOFT SHELL CRABS Maryland Style
Go to a good seafood supplier and buy as many soft shell crabs as you need. Be sure to ask if they have been cleaned or not. It's worth a little more to have them cleaned for you.
Once home, get out a nice size skillet. I use my iron frying pan that was my mothers. Use oil or crisco, it all depends on you. Mom always used Crisco. Melt enough to coat the bottom of the pan and up around 1/2 inch.
In the mean time, in a bowl beat a few eggs and season if you like with a little Old Bay seasoning. In another bowl, or pan (like a pie plate) put flour. (start with 2 cups and add as you need)
You will dip the crab in the egg, then in the flour covering completely. Now here is what I do because we love the crunch. I dip it once again in the egg and again in the flour. Then place in the skillet of hot oil (or crisco) reduced to medium. Carefully turn the crab over after about 3 to 5 minutes then cook for another 3 or 4 minutes depending on the size of the soft shell crab. When done, remove to a plate with paper towels to drain off excess fat.
On bread of your choice place mayonaise, lettuce a few slices of Maryland tomato, the crab top with another slice of bread. Pour a tall glass of beer, and dig into that wonderful sandwich! My mouth is watering watering just thinking about it.