Pan-Fried Soft Shell Crabs offer a unique and delightful way to enjoy the ocean’s treasures. This recipe brings out the crabs’ tender meat and showcases their crispy exterior, creating a symphony of textures and flavors. With a dusting of seasoned flour and a dip in the egg wash, each crab becomes a masterpiece of culinary delight.
- Soft shell crab (120g per crab around 2-3 per person)
- 1 cup all-purpose flour
- Salt and freshly ground black pepper
- 1 teaspoon paprika
- 2 eggs
- 2 tablespoons milk
- Vegetable oil, for frying
- Lemon wedges, for serving
- Fresh parsley, chopped, for garnish
Season the Flour:
In a shallow dish, combine all-purpose flour, a pinch of salt, freshly ground black pepper, and paprika. Mix the ingredients to create a seasoned coating for the crabs.
Whisk the Egg Mixture:
In another shallow dish, whisk together eggs and milk to create an egg wash.
Dredge and Coat:
Dip each crab into the seasoned flour, ensuring they are coated evenly. Shake off any excess flour. Next, dip the floured crab into the egg wash, making sure it’s coated on both sides.
Pan-Fry to Perfection:
In a large skillet, heat vegetable oil over medium-high heat. Carefully place the coated crabs into the skillet. Pan-fry them for about 3-4 minutes on each side, until they turn golden brown and crispy.
Drain and Rest:
Once the soft shell crabs are cooked to a beautiful crisp, remove them from the skillet and place them on a plate lined with paper towels. This helps drain excess oil.
Serve with Zest:
Plate the Pan-Fried Soft Shell Crabs and garnish with chopped fresh parsley. Serve them with lemon wedges on the side for a burst of citrusy flavor.
This recipe offers a simple yet elegant preparation, allowing the delicate flavor of the crabs to shine through while achieving a perfectly crispy texture. Prepare to savor the ocean’s bounty with every delectable bite.