For the best results, use fresh, live soft-shell crabs if possible. If using frozen, thaw them completely before cleaning and frying. Do not overcrowd the fryer, as this will lower the oil temperature and result in soggy crabs. Adjust the seasoning of the flour mixture to your liking. A pinch of cayenne pepper can add a nice kick. To ensure even cooking, maintain a consistent oil temperature throughout the frying process. Serve immediately for the crispiest texture. Fried soft-shell crabs are best enjoyed fresh.
Fried Soft-Shell Crab
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PREP TIME25 mins
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COOK TIME5 mins
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TOTAL TIME30 mins
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SERVING4 People
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VIEWS127
Delight in the unparalleled crunch and savory succulence of perfectly fried soft-shell crab. This exquisite dish allows you to savor the entire crab, offering a unique and unforgettable culinary experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Cholesterol65 mg
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Fiber1 g
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Protein9 g
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Saturated Fat4 g
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Sodium76 mg
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Sugar2 g
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Fat24 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Crabs: If not already done, gently lift the pointed sides of the top shell of each crab. Remove and discard the gills. Remove the tail flap on the bottom side by twisting and pulling. Use kitchen shears to snip off the face just behind the eyes. Rinse the cleaned crabs under cold water and pat dry with paper towels. (15 minutes)
02
StepHeat the Oil: In a deep fryer or large, heavy-bottomed pot, heat the oil to 365°F (180°C). Use a thermometer to ensure accurate temperature. (10 minutes)
03
StepPrepare the Breading: In a shallow dish, whisk together the milk and egg. In a separate shallow dish, combine the flour, salt, and pepper. Season the crabs lightly with salt. Dredge each crab in flour, shaking off any excess. Dip the floured crab into the egg mixture, allowing any excess to drip off. Then, thoroughly coat the crab in the flour mixture again, pressing gently to ensure the flour adheres. (10 minutes)
04
StepFry the Crabs: Carefully lower the breaded crabs into the hot oil, working in batches to avoid overcrowding. Fry for 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon or spider to remove the crabs from the oil and transfer them to a wire rack lined with paper towels to drain. (8-12 minutes)
05
StepServe: Serve the fried soft-shell crabs immediately while they are hot and crispy. Offer lemon wedges and tartar sauce on the side for dipping. (2 minutes)
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RECIPE REVIEWS
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Gina Pacocha
May 28, 2025Make sure the oil is hot enough! That's important.
Lewis Nienow
May 10, 2025The trick about not overcrowding the fryer is key. Mine turned out perfectly crispy!
Demetrius Stromanhickle
Jan 23, 2025This recipe is great as written!
Lamont Gradywilliamson
Dec 23, 2024My kids loved these! A new family favorite.
Madie Ritchie
Nov 3, 2024These were absolutely delicious! The Old Bay seasoning added the perfect amount of spice.
Chris Schoen
Sep 19, 2024So easy to make and way better than any restaurant version I've had!
Neva Johnson
May 23, 2024I used cornstarch and flour and they were super crispy!
Jerrold Anderson
Feb 29, 2024I added a little paprika to the flour mixture, it made them even better.