Cornmeal-Crusted Soft-Shelled Crabs With Tartar Sauce

Recipe Ingredients

2 cups	474ml	Well-shaken buttermilk
2 cups	396g / 13oz	Eggs (large)
1 tablespoon	15ml	Kosher salt
1 teaspoon	5ml	Freshly-ground black pepper
8		Live soft-shelled crabs - cleaned
		= (preferably 4" to 5" wide)
		Vegetable oil - for frying
1 cup	62g / 2.2oz	Self-rising cake flour - see cook's note
1 cup	62g / 2.2oz	Yellow cornmeal
		Vegetable oil - for frying
		Cilantro-Lime Tartar Sauce - (see recipe)

Recipe Instructions

Whisk together buttermilk, eggs, salt, and pepper and pour into a 3-quart shallow dish. Add crabs and soak, covered and chilled, for 30 minutes to 1 hour.

Heat enough vegetable oil to measure 1-inch deep in a wide shallow skillet to very hot.

Whisk together flour and cornmeal and transfer to a large sealable plastic bag. Lift 1 crab out of buttermilk, letting excess drip off, and shake in bag to coat with flour. Knock off excess flour and transfer to a tray. Repeat with remaining crabs, arranging them in 1 layer as coated.

Shallow-fry the crabs, 4 at a time, turning over halfway through frying (watch out for popping or use a frying screen), until golden brown, 3 to 5 minutes. Reheat oil to very hot between batches. Drain crabs on paper towels and serve with Cilantro-Lime Tartar Sauce.

This recipe yields 4 servings.

Cooks' Note: If you can't find self-rising cake flour, you can use 1 cup all-purpose or cake flour mixed with 2 teaspoons baking powder and 1/4 teaspoon salt.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B36) - from the TV FOOD NETWORK

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