soft shell crab update -- great recipe!
I picked up two softshell crabs this weekend and had the fishmarket clean them. I have never made them before, but they looked really good in a recent recipe I saw in Gourmet or Bon Appetit -- however I can't find it on Epicurious now. Anyway, it was pretty easy -- soak the cleaned crabs in buttermilk for one hour, dredge in cornmeal mixed with a little flour, salt and cayenne. Rather than deepfrying in peanut oil, I fried them in about an inch of canola oil in a small skillet. Then drizzle with browned butter with lemon juice mixed in.
They were absolutely amazing, and very gratifying to have such success the first time. I highly recommend trying these little guys while they're in season.
I have always made soft shells by dredging in seasoned flour and sauteing in a bit of oil, but your approach sounds intriguing, especially the cornmeal part. Do you think it would work with less oil?
I will try a cornmeal crust with my existing method next time I cook them--probably within the next week or so--and report back.
I slather mayo on the little buggers, roll them in panko crumbs, saute them on high heat and serve with lime flavored mayo and a slice of ripe tomato on top. Your friends will love you forever!!!!!!!