Pan-Fried Soft-Shell Crabs
PREP TIME: 30 Minutes
YIELDS: 6 Servings


  • 1 cup milk
  • 1/2 cup water
  • 2 eggs
  • 3 tbsps Creole mustard
  • salt and cracked black pepper to taste


Clean the crabs by lifting the pointed edges of the shell and removing the lungs or "dead men" located immediately under the shell. Place cleaned crabs in a Pyrex baking dish. Combine flour, salt, pepper, garlic and paprika in a mixing bowl. Heat oil in a large skillet to 350°F then add butter. Drizzle crabs with milk and season with salt, pepper and garlic. Dredge crabs in seasoned flour and shake off excess. Place 3–4 crabs shell-side down in oil. Do not overcrowd. Fry 2–3 minutes on each side or until golden brown. Continue until all crabs are fried. Remove crabs to a platter and keep warm. Squeeze the juice of lemon into pan drippings. Add parsley and cook 1 minute. Pour sauce over crabs and serve immediately with you favorite tarter or rémoulade sauce.


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