Craig Claiborne

Deep-Fried Soft-Shell Crabs

Preparation info
  • Yield:

    4

    Servings.
    • Difficulty

      Easy

Appears in
Craig Claiborne's Southern Cooking
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Ingredients

  • 8 soft-shell crabs, cleaned
  • 2 eggs, well beaten
  • ¼ cup cold water</

Method

  1. Pat the crabs dry and set aside.
  2. Beat the eggs with water, salt, and pepper. Put the mixture into a dish for dipping.
  3. Put the bread crumbs in another dish for coating. Season the flour with salt and pepper and put in a third dish.
  4. Dip the crabs in flour to coat well. Shake off the excess. Dip in egg to coat and then in bread crumbs.