Ingredients:

  • 4 medium Soft Shell Crabs (live or frozen, thawed, cleaned)
  • 1 cup All-Purpose Flour
  • 1 tsp Fine Sea Salt (plus extra for finishing)
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 Tbsp Old Bay Seasoning (or similar seafood rub)
  • 1 cup Neutral Oil (e.g., Canola, Rapeseed, Grapeseed) for frying
  • 4 Tbsp Unsalted Butter (cold, cut into pieces)
  • 2 Tbsp Fresh Lemon Juice
  • 1 tsp Lemon Zest (from 1 large lemon)
  • 2 Tbsp Fresh Parsley (finely chopped)
  • 1 clove Garlic (minced or grated)

Instructions:

  1. Prepare the Crabs: Using kitchen shears, snip off the small, pointy face section and snip out the grey, feathery gills. Flip the crab over and snip off the small triangular apron flap. Rinse and pat the crabs very dry with paper towels.
  2. Prepare the Dredge: In a shallow dish, thoroughly whisk together the flour, salt, pepper, and Old Bay seasoning.
  3. Heat the Oil: Pour the neutral oil into the frying pan to a depth of about 1/2 inch. Heat over medium-high heat until the oil is shimmering and registers 350–365°F (175–185°C).
  4. Coat the Crabs: Lightly coat each dried crab completely in the flour mixture, shaking off any excess. We are looking for a light, even coating.
  5. Fry the Crabs: Carefully place two crabs into the hot oil. Fry for 2 to 3 minutes per side until they are deep golden brown and exceptionally crisp.
  6. Drain and Season: Using tongs, remove the crabs and place them immediately onto a wire rack set over a baking sheet to drain excess oil. Immediately sprinkle the hot crabs with a pinch of extra salt. Repeat with the remaining two crabs.
  7. Whisk up the Lemon Butter: In a small saucepan, melt the butter over medium-low heat until just liquefied. Remove the pan from the heat and stir in the minced garlic, lemon zest, lemon juice, and chopped parsley. Season lightly with salt.
  8. Serve: Plate the crispy crabs and immediately drizzle generously with the warm Lemon Butter. Serve straight away.