Soft-shells are actually just blue crabs that have shed their shells in a massive warm-weather growth spurt. If they stay in the water, they grow new, larger shells, but when they’re harvested, that process comes to a halt and the crabs stay soft and edible.
Soft-shell crabs are sold live when in season and we just love them here in Maryland. What people don’t know is that it’s actually really easy to make at home. It’s incredible in summer food—a classic. I am convinced that Maryland restaurants cook the best soft-shell crabs in the world - after all, we invented the recipe. Crispy, crunchy and beautifully browned, with sweet succulent crab meat inside.
Soft Shell Crabs
4 soft shell crabs
1 cup buttermilk
½ cup four
½ cup panko bread crumbs
1 teaspoon Old Bay Seasoning
½ teaspoon pepper
After the crabs have been cleaned soak them in the buttermilk for about 2 hours.
Meanwhile, mix together the flour, panko, Old Bay, and pepper in a platter for dredging. Heat the butter for frying.
Remove the crabs from the buttermilk and allow the excess to drain off then dredge in the flour mixture. Make sure they’re coated very well.
Add each crab to the butter and cook until the shell looks pink, and the coating is nicely browned. If cooking more than 1 at a time, don’t overcrowd the pan. When nice and golden brown, transfer to a paper towel lined plate.
Serve on a sandwich with Lettuce, tomato and mayonnaise! YUM!
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