Soft Shell Crab

Soft shell crabs have a sweet and delicate flavor, with a tender, slightly chewy texture that is highly appreciated in seafood cuisine.

Soft Shell Crab Recipe:

1. Prepare the Crabs:
   • Ensure the soft shell crabs are cleaned and patted dry with paper towels.
2. Set Up a Dredging Station:
   • Place the flour mixed with salt, black pepper, and paprika in one shallow dish.
   • In another dish, beat the eggs.
   • In a third dish, place the breadcrumbs (if using).
3. Dredge the Crabs:
   • Dip each crab first into the flour, coating it evenly.
   • Then dip it into the beaten eggs, allowing any excess to drip off.
   • If using breadcrumbs, coat the crab last in the breadcrumbs for an extra crispy texture.
4. Heat the Oil:
   • In a large skillet, heat the vegetable oil over medium heat. The oil should be hot but not smoking.
5. Cook the Crabs:
   • Carefully add the crabs to the hot oil, frying them in batches if necessary to avoid overcrowding.
   • Cook for 3-4 minutes on each side or until golden brown and crispy. They are done when they turn a light golden color and have a firm texture.
6. Drain and Serve:
   • Remove the crabs from the skillet and place them on a plate lined with paper towels to drain any excess oil.
   • Serve the pan-fried soft-shell crabs immediately with lemon wedges and garnish with fresh parsley if desired.