Wayne Gisslen

Cornmeal-Crusted Soft-Shell Crabs

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Preparation info
  • Portions:

    10

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
10 10

Method

  1. Clean the crabs as shown in Figure 2.17.
  2. Dip the crabs in milk. Drain, then dredge in cornmeal. Discard leftover milk.
  3. Heat the oil and butter in enough sauté pans to hold the crabs in a single layer (or pan-fry in separate batches). Place the crabs in the pan upside down and cook over moderate heat until lightly browned. Salt lightly to taste while t

Per serving: Calories, 420; Protein, 16 g; Fat, 27 g (57% cal.); Cholesterol, 120 mg; Carbohydrates, 30 g; Fiber, 2 g; Sodium, 500 mg.