Serves 4

Ingredients

4 soft shell crabs

1 cup buttermilk

1/2 cup flour

1/2 cup panko bread crumbs

1 tsp Old Bay Seasoning

1/2 tsp pepper

1 cup clarified butter

Directions

After the crabs have been cleaned, and before cutting in half (if you’re doing it that way), soak the crabs in the buttermilk for about 2 hours. 

Meanwhile, mix together the flour, panko, old bay, and pepper in a platter for dredging. 

Heat the butter for frying. 

After the crabs are done marinating (if you’re cutting in half to gently remove the intestines, this is the time to do it); working with 1 crab at a time; remove and let the excess buttermilk drain off then dredge in the flour mixture.  Make sure they’re coated well.

Add each crab to the butter and cook until the shell looks pink, and the coating is nicely browned.  If cooking more than 1 at a time, don’t overcrowd the pan.

Now…you can either make yourself a ‘po boy and dress it up nicely… or simply plate the crab and eat it with a little remoulade sauce.  Recipe below.

 

Remoulade

Ingredients

 Yields about 2 cups

1/4 cup lemon juice

3/4 cup vegetable oil

1/4 cup green onion, minced

1/4 cup celery, minced

3 tbsp creole mustard

3 tbsp yellow mustard

3 tbsp ketchup

3 tbsp chopped parsley

1 tsp salt

1/4 tsp cayenne pepper

Directions

Place all ingredients in a blender and blend for about 30 seconds.  Let flavors marry in the refrigerator before using.