Recipe of the Week


Prep Time: 30 Minutes
Yields: 6 Servings

As crabs grow, they must molt and lose their old shells to make room for new, larger ones. Once the old shell has been shed, the new covering is soft for only a couple of hours. Soft-shell crabs have become somewhat of a delicacy in Louisiana and are eaten in many ways, but frying them is definitely the most popular method of preparation.

Ingredients for Batter:
1 cup milk
½ cup water
2 eggs
3 tbsps Creole mustard
salt and cracked black pepper to taste
granulated garlic to taste

In a 1-quart mixing bowl, whisk together all batter ingredients until well blended. Set aside.

Ingredients for Breading:
2 cups yellow corn flour
2¼ tsps salt
1½ tsps granulated garlic
1½ tsps cracked black pepper
1½ tsps cayenne pepper
1½ tsps thyme

In a 1-quart mixing bowl, combine all breading ingredients. Set aside.

Ingredients for Frying:
6 soft-shell crabs
1½ quarts vegetable oil

In a home-style deep fryer such as a FryDaddy, preheat oil to 375°F according to manufacturer's directions. Place soft-shell crabs in batter and marinate 10–15 minutes. Drain excess liquid from crabs and coat well in breading mixture, shaking off excess. Fry 1 at a time until crab turns golden brown and floats to top of frying unit. Remove and drain on paper towels. Serve hot.

print this page >>

Return to Main Site >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295