CookEat Recipe
Fried Soft-Shell Crabs on Toast
Whole soft-shell crabs fried in a light milk-and-flour coating, served on toast with lemon and parsley.
Method
Steps
Step 1
Use twelve medium fresh whole soft-shell blue crabs, with the spongy gills under the side joints, the aprons and any sand removed by the fishmonger. Keep refrigerated until needed, then drain and pat dry with clean food-safe paper.
Step 2
Season all twelve crabs with one teaspoon salt and half a teaspoon pepper. Dip in cold milk and lightly roll in flour.
Step 3
Deep-fry in hot canola oil for about seven minutes, until golden and the thick body meat reaches at least 145°F and is firm, pearly and opaque. Work in batches that fit the fryer safely, keeping the oil below its smoking point.
Step 4
Lift with a skimmer and drain on clean food-safe paper. Sprinkle the separate half teaspoon salt evenly over the fried crabs.
Step 5
Toast the six plain bread slices. Arrange all twelve crabs on the six fresh toasts, garnish with six lemon quarters and a little washed fresh green parsley, and serve promptly.
Cooked it? Rate it.
Cooked 0 times