Appetizer: United States – Fried Soft Shell Crab with Remoulade Sauce

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 8 min

Additional 30 min

Total 53 min

Ingredients

4 soft shell crabs, about 1 lb total (454 g total)
1 cup (240 ml) buttermilk
1 cup (120 g) all-purpose flour
1 / 2 cup (60 g) cornmeal
1 tbsp (15 ml) Old Bay seasoning
Salt and pepper to taste
Vegetable oil, for frying
1 / 2 cup (120 ml) mayonnaise
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) chopped capers
1 tbsp (15 ml) lemon juice
1 clove garlic, minced
1 tsp (5 ml) paprika

Instructions

1. Prepare the Crabs: Clean the soft shell crabs by removing the gills, apron, and face. Rinse under cold water and pat dry with a paper towel.

2. Marinate: Place the crabs in a bowl with the buttermilk, allowing them to soak for at least 30 minutes in the refrigerator.

3. Make the Breading: In a shallow dish, combine flour, cornmeal, Old Bay seasoning, salt, and pepper. Mix well.

4. Heat the Oil: In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C).

5. Coat the Crabs: Remove the crabs from the buttermilk, letting any excess drip off. Dredge in the flour mixture, ensuring they are well-coated.

6. Fry the Crabs: Gently place the crabs in the hot oil, frying for about 3-4 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.

7. Prepare the Remoulade: In a small bowl, combine mayonnaise, Dijon mustard, chopped capers, lemon juice, minced garlic, and paprika. Mix until smooth.

8. Serve: Plate the fried crabs immediately with a side of remoulade sauce for dipping. Enjoy your delicious Southern-style appetizer!
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