SOFT SHELL CRAB PICTURE RECIPES

Steps:

• Clean each crab. Lift one pointed side of top shell and remove the gills by pulling them out. Put top shell back down and repeat on other side. On the bottom side remove tail flap by twisting and pulling off. Using a pair of scissors, remove the face by cutting behind the eyes. Rinse the crabs thoroughly with cold water. Dry on paper towels.
• Heat oil in a deep fryer to 365 degrees F (180 degrees C). In a shallow dish, whisk together the egg and milk using a fork. In a separate bowl, stir salt and pepper into the flour. Lightly salt the crab, then dip in the flour, dip in the egg, then in the flour again.
• Carefully place crabs into the deep-fryer. Cook for 1 to 2 minutes, or until golden brown on one side. Carefully turn over, and cook until golden on the other side. Drain on paper towels. Serve as soon as they are cool enough to eat. You can eat the whole crab.

Steps:

• Combine flour, 1 cup water, and egg together in a small bowl with whisk…do not over-mix.Add 1 TBSP of water at a time to achieve desired thickness of batter (it should cling loosely to the crab).Thaw soft crab & pat dry with a paper towel.Dredge crab in flour and shake off excess.Dip in batter, allow excess to drip off.Place into hot oil – 350°F degrees (in a deep fryer / shallow sauté pan).Cook until golden brown and crispy – cooking times will vary depending upon size of crab.Place on wire rack or paper towel-lined tray for one minute.Quarter crab – set aside.Cut tomatoes in half lengthwise.Toss with remaining ingredients and let marinate at room temperature for at least 30 minutes.Place crab quarters on appetizer dish.Spoon tomato relish around crab and drizzle remaining marinade over all.Serve with herbed mayo for dipping.