Fried Soft-Shell Blue Crabs

Fried soft-shell blue crabs are either pan or deep fat (oil) fried. Soft shell crabs are molting blue crabs taken just after they have shed their hard shells and before the new shells have formed.
  • 12 soft-shelled blue crabs
  • 2 eggs, beaten
  • 1/4 cup milk
  • 2 teaspoons salt
  • 3/4 cup flour
  • 3/4 cup dry bread crumbs
  1. Dress crabs by cutting off the face just back of the eyes.
  2. Remove the apron; remove the spongy parts (the gills, stomach, and intestines) under the points of the body covering.
  3. Rinse in cold water; drain.
  4. Combine egg, milk and salt.
  5. Combine flour and crumbs.
  6. Dip crabs in egg mixture and roll in flour and crumb mixture.

Available from Amazon in paperback and eBook format

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs