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. |
