Fried Soft Shell Crabs

[donna]

This recipe is from " The Cincinnati Cookbook".

Fried Soft Shell Crabs

Take as many soft shell crabs as needed and wash them thoroughly. Dip each one in flour and then in egg ( the whites and yolks beaten together with a teaspoon of water ), and then in cracker crumbs. Have your lard very hot and drop in the crabs. Let them fry for five minutes. Drain off all fat and sprinkle a little salt over each one. Serve on hot toast. Garnish with lemon and parsley, and on the side a teaspoon of tarter sauce.

 

[truthckr]

I do so love crabs. Thanks for posting Donna.

 

[wilber6150]

I love king crab and snow crab legs, is there much difference in taste to them and soft shell crabs?

 

[Robtweb1]

Soft shell crabs - you eat the whole thing, shell and all. Down here we add Cajun seasonings to the batter. Go well with crawfish.

 

[donna]

Soft shell crabs is a culinary term for crabs which have recently molted their old exoskeleton and are still soft. The best known type is "blue crabs" from Maryland.

Some say soft shell crabs have a salty taste and are little chewier than crab legs. Some say it is an acquired taste. To me, soft shell crabs can be delicious. It all has to do with how they are prepared.

 

[donna]

Bumping for Crabmeat Day.

 

[Pat Young]

I sometimes make them for my son. Although I cut the heads, the fact that they are still moving on the frying pan weirds me out enough that I don't eat them.