Deep-fried soft shell crabs bring together the best of both texture and flavor. The crabs are coated in a light, seasoned batter and fried until they’re perfectly crispy on the outside and juicy on the inside. This dish is simple yet full of flavor, making it a great choice for a special meal or just a treat when you’re craving something delicious. Serve them with a fresh squeeze of lemon or your favorite sauce for an unforgettable experience.
Recette de crabes à carapace molle frits
4
portions15
minutes5
minutes341
kcal20
minutesLaissez l'écran de votre appareil allumé
Ingrédients
4 4 soft shell crabs, cleaned
120 g 1 tasse farine tout usage
60 g 1/2 tasse cornstarch
1 cuillère à café 1 cuillère à café poudre à lever
1 cuillère à café 1 cuillère à café paprika
1/2 cuillère à café 1/2 cuillère à café ail en poudre
1/2 cuillère à café 1/2 cuillère à café poudre d'oignon
1/2 cuillère à café 1/2 cuillère à café sel
1/2 cuillère à café 1/2 cuillère à café poivre noir
240 ml 1 tasse cold sparkling water
650 ml 2 3/4 tasse Vegetable oil for deep-frying
Lemon wedges for serving
Equipement
Deep fryer or large heavy-bottomed pot- Pince
- Bol à mélanger
- paper towels
- Fouet
Directions
- In a deep fryer or large pot, heat the vegetable oil to 350°F (175°C). Make sure there’s enough oil to fully submerge the crabs.
- In a mixing bowl, whisk together the flour, cornstarch, baking powder, paprika, garlic powder, onion powder, salt, and pepper. Gradually add the cold sparkling water, whisking until the batter is smooth and slightly thick. The batter should be cold to ensure a crispy coating.
- Pat the cleaned soft shell crabs dry with paper towels. Dip each crab into the batter, ensuring it’s fully coated.
- Carefully place the coated crabs into the hot oil using tongs or a slotted spoon. Fry for 2-3 minutes on each side, or until the crabs are golden brown and crispy.
- Remove the crabs from the oil and place them on a wire rack or paper towels to drain the excess oil. Serve immediately with lemon wedges.
Notes
- Maintaining the oil at 350°F (175°C) ensures a crispy coating. If the oil is too hot, the batter will burn; too cold, and the crabs will be greasy.
What are soft shell crabs?
Soft shell crabs are blue crabs that have recently molted their hard outer shell, leaving them with a tender, edible shell. This makes them perfect for cooking whole, as the entire crab can be eaten.
