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Recipes

Fried Soft Shell Crabs in Beer Batter

From Cooking with Crab: Best-Loved Recipes and Menus from Chesapeake Bay Gourmet

5 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon salt
1 teaspoon white pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 cup beer (not light)
Canola oil, for frying
12 soft-shell crabs, cleaned

Sift together the dry ingredients. Stir into the beer and let stand at room temperature for 1 hour.

In a medium-size, heavy skillet, bring about 3 inches of canola oil to 350ºF over a high flame. Dip the crabs, 2 at a time, in the batter and then carefully place into the oil.

Cook for about 2 minutes and then carefully turn them over and cook for another minute. Remove to a baking sheet lined with paper towels.

After crabs sit on paper towels for a minute, move crabs to another baking sheet that has no paper towels on it. Keep baking sheet with crabs on it warm in a closed oven while you fry the remaining crabs.

 

Yields 6 servings.

 

 

 

(Updated: 10/30/08 SN)


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