Ingredients:

  • 4 Prime Soft Shell Crabs (cleaned)
  • 240ml Buttermilk (Full fat)
  • 1 tbsp Old Bay Seasoning
  • 1 tsp Hot Sauce
  • 125g All-Purpose Flour
  • 60g Cornstarch
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 0.5 tsp Cayenne Pepper
  • 0.5 tsp Fine Sea Salt
  • 0.5 tsp Black Pepper
  • 60ml Neutral Oil (Grapeseed or Avocado oil)
  • 30g Unsalted Butter
  • 4 Lemon wedges

Instructions:

  1. If your fishmonger hasn't cleaned the 4 Prime Soft Shell Crabs, use kitchen shears to snip off the face (just behind the eyes). Lift the pointed side flaps to remove the feathery gills, and snip off the small apron on the belly. Pat them extremely dry with paper towels.
  2. Whisk together 240ml buttermilk, 1 tsp hot sauce, and half of the Old Bay in a shallow dish. Submerge the crabs in this mixture. Let them hang out for at least 10 minutes.
  3. In a separate wide bowl, whisk 125g flour, 60g cornstarch, smoked paprika, garlic powder, cayenne, salt, pepper, and the rest of the Old Bay. Remove a crab from the buttermilk, let the excess drip off, and press it firmly into the flour mix. Coat every single nook and cranny.
  4. Heat 60ml neutral oil in your skillet over medium high heat until it shimmers. Carefully place the crabs top side down in the oil. Sear for 3-4 minutes until the shell turns bright red and the coating is deep golden.
  5. Flip the crabs carefully. Add 30g unsalted butter to the pan. As it foams, tilt the pan and spoon that liquid gold over the legs and claws. Cook for another 3-4 minutes until they feel firm and look incredibly crispy.
  6. Transfer the crabs to a wire rack immediately. Hit them with a tiny extra pinch of sea salt while the oil is still wet on the surface. Let them rest for 2 minutes before serving with 4 lemon wedges.