Deep-Fried Soft-Shell Crabs

Preparation info

  • Difficulty


  • Yield:



Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 8 soft-shell crabs, cleaned
  • 2 eggs, well beaten
  • ¼ cup cold water
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • cups fine fresh bread crumbs
  • ½ cup flour
  • 6 cups peanut, vegetable, or corn oil
  • Dill Mayonnaise


  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.
  5. Heat the oil to 350 degrees. Add the crabs, a few at a time, and cook until crisp and well browned, about 3 minutes. Remove and drain well on paper towels.
  6. Continue cooking until all are well done. Serve with dill mayonnaise on the side.