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Ingredients

• ✓ soft-shell crab
• oil
• milk
• egg
• all-purpose flour
• salt
• pepper

Instructions

1. 1 Lift one pointed side of the top shell of one crab; pull out and discard the gills. Lower the shell and repeat on the other side. Remove the tail flap on the bottom side by twisting and pulling. Use a pair of scissors to cut behind the eyes and remove the face. Repeat to clean remaining crabs. Rinse cleaned crabs thoroughly with cold water, then dry on paper towels.
2. 2 Heat oil in a deep fryer to 365 degrees F (180 degrees C).
3. 3 Whisk milk and egg together in a shallow bowl. Combine flour, salt, and pepper in another shallow bowl. Lightly salt each crab. Dredge in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back into the bowl. Press into flour to coat both sides.
4. 4 Working in batches if necessary, carefully lower crabs into the hot oil and fry until golden brown on one side, 1 to 2 minutes. Carefully turn and cook until golden brown on the other side, 1 to 2 minutes more. Drain on paper towels.

By WESBRYANT

Ingredients

• ✓ soft-shell crab
• vegetable oil
• all-purpose flour
• bread crumb
• cornstarch
• seafood seasoning
• paprika
• garlic powder
• salt
• black pepper
• chili powder
• milk
• egg

Instructions

1. 1 Heat 2 inches oil in a deep pot to 375 degrees F (190 degrees C).
2. 2 Whisk flour, bread crumbs, cornstarch, seafood seasoning, paprika, garlic powder, salt, pepper, and chili powder together in a bowl until evenly combined. Mix milk and eggs together in a separate bowl.
3. 3 Dredge each whole crab in the flour mixture, dunk in the egg mixture, then back in the flour mixture to coat.
4. 4 Lower crabs carefully into the hot oil. Fry until they start to float, then fry for an additional minute, flipping halfway through. Transfer to a paper towel-lined tray to drain oil. Serve immediately.

By Brian Genest