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Crispy Fried Soft Shell Crabs ...and Crispy Jumbo Butterfly Shrimp«Back to View Articles | Back to All Articles
7/30/2008 - Mystery Diner


8   jumbo or whale soft shell crabs, live, if possible

1   cup rice flour

1   cup corn starch

8   ounces beer, approximately

2   cups panko ( Japanese bread crumbs)

3/4 gallon peanut or canola oil for deep frying


                                                                                    Crispy Fried Soft Crabs over pasta carbonara

Add oil to the manufacturers recommended level in a deep fryer.  preheat the oil to 375 degrees F.


Clean the soft shell crabs really well by removing the gills, apron, face and as much yellow fat as possible.


Add the rice flour and corn starch to a medium mixing bowl.  Slowly whisk in the beer until the batter is pancake batter consistency.  Add the beer very slowly while mixing.  It is very easy to overshoot.


Dip each crab in the batter and then coat thoroughly with the panko.  Set aside until all crabs have been coated with the bread crumbs.


Deep fry the coated crabs at 375 degrees F until golden brown.  Work in batches.  Do not over crowd the deep fryer.  Frying two crabs at a time is recommended.  Keep fried crabs warm in a 200 degree F oven until all the Cabs have been fried.  Garnish with lemon wedges and parsley, if desired, and serve.


Serves 4


Cooking Tips


Find the largest live crabs possible.  Jumbos or whales are recommended.

Clean the crabs well.  A Google search for "cleaning soft shell crabs" will return several sites with excellent instructions.


This batter and panko recipe works very well with shrimp.  Buy the largest gulf shrimp possible.  Remove the shell, devain and butterfly the shrimp.  Dip in batter then panko and deep fry like the crabs.  See photo below.





 Crispy butterfly jumbo shrimp


For a printer friendly copy of this recipe, click HERE

For instructions on cleaning soft crabs, click HERE


 Recipe Source


Author: HGBJr

Source: The Barnes Creek Cookbook


Wine Pairing


We reccomend a full bodied, well balanced, fruity white with a hint of sweetness with both recipies.  Our favorite is probably Conundrum from Rutherford Valley California. 


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