Fried Soft Shell Crab

Recipe by Chef Jean-Paul Bourgeois

Ingredients

• Soft shell crabs, cleaned (face, gills, and under abdomen flap removed)

• 2 cups all purpose flour (this amount will vary depending on how many crabs you are frying)
• Cajun seasoning
• Hot sauce
• 2 whole eggs
• 4 oz. of beer
• Grease for frying (I prefer peanut oil)
• 1 yellow onion cut in 1/4 inch slivers
• 2 lemons, halved

Steps

1. In a mixing bowl combine eggs, beer, and hot sauce. Mix and set aside in cold place.

2. Heat your grease to 375 degrees.
3. Liberally season your flour with cajun seasoning. I always taste my flour after I season it, and the goal is to easily detect salt and spice in your flour.
4. Once your grease is hot, gently dunk your crabs into the egg and beer mixture, keeping in mind to lift the top shell where you removed the gills so that the egg mixture can moisten the interior of the crab.
5. From the egg mixture, go directly into your seasoned flour mixture. Gently toss your crab into the flour again, paying attention to the top shell flap to make sure that the flour is getting into the interior of the crab.
6. Once crabs are floured, set aside on a tray or plate for 5 minutes.
7. Add your onions into the grease and fry your onions for 3 minutes until they begin to turn golden. This is your sign to start frying your crabs.
8. Carefully add your crabs to the grease. A good technique is to hold your crabs near the back of the abdomen and slowly put your crabs into the grease, claws first and finishing them upside down in the grease (top shell down). This technique allows your most delicate piece, the claws, to get a few seconds of frying, which keeps them intact.
9. Your crabs will fry half the time upside down and finish during the other half right side up in the grease. Cooking time varies depending on the size of the crab. Approximately 3-5 minutes per side when frying at 375 degrees. Or you can just wait for your crabs to float freely in the grease, which is typically a sure-sign that your crab has been fried long enough.
10. Remove your crabs from the grease and allow them to drain for 2 minutes upside down on a rack or paper towel.
11. Hit them with a little bit of fresh Cajun seasoning and squeeze of lemon.