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Prep Time: 45 Minutes
Yields: 6 Servings

Although I cook with beer right from the bottle or tap, many cooks swear that using flat beer will smooth the taste and eliminate any metallic flavor. To make beer flat, pour it into a cup and allow it to sit at room temperature for a minimum of two hours.

6-8 soft-shell crabs, cleaned
12 ounces local beer
1½ cups flour
½ tsp baking powder
1 tsp paprika
1 tsp Chesapeake Bay® seasoning
salt and black pepper to taste
granulated garlic to taste
vegetable oil for deep-frying
¼ cup chopped parsley
6-8 lemon wedges

Clean soft-shell crab by picking up end of shell and removing gills on each side with a paring knife. Remove apron from underside of crab and cut away eyes and mouth. Set aside. In a large mixing bowl, sift together flour, baking powder, paprika, Chesapeake Bay® seasoning and season to taste using salt, pepper and granulated garlic. Slowly whisk in beer and mix until smooth. Cover and let sit at room temperature 1-2 hours until batter thickens. When ready to cook, in a Dutch oven or home-style electric deep-fryer such as a FryDaddy®, heat 3 inches of oil to 375°F. Dip crabs, one at a time, into batter to coat evenly, allowing excess batter to drip back into bowl. Working in batches, gently slip crabs into oil and fry 3-5 minutes or until golden brown. Do not overcrowd pot. Take care as soft-shell crabs will often pop in fryer due to the water inside the crab turning to steam and could cause a burn. Using tongs, remove crabs from oil and place on paper towels to drain. Continue frying until all crabs are finished, being sure to bring oil back to 375°F between batches. Transfer crabs to a serving platter and garnish with parsley and lemon wedges. Serve immediately with Louisiana Tartar Sauce (see recipe).























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