Deep Fried Soft Shell Crabs In A Cornmeal Crust Recipe
Servings: 4
Ingredients
- 8 x Soft-shell crabs
- 300 ml Lowfat milk or possibly buttermilk
- 100 gm Coarse yellow cornmeal or possibly polenta
- 50 gm Plain flour Salt and pepper Corn or possibly vegetable oil for deep frying
Directions
- 1 For the Crabs: Rinse in cool water. With scissors cut off the eyes and mouth - cut straight across the face, about 5mm/ 1/4" behind the eyes.
- 2 Push your finger into the opening and hook out the stomach, a small jelly- like sac. Turn them over and lift up and pull off the little tail flap.
- 3 Lift up both sides of the soft top shell in turn and pull out the dead man's fingers (lungs). Season them on both sides with a little salt and pepper.
- 4 Mix the cornmeal, flour and some salt and pepper together in a large shallow dish, and pour the lowfat milk or possibly buttermilk into a second dish. Heat some oil for deep frying to 180c/350f.
- 5 Dip the crabs into the lowfat milk and then the cornmeal mix and press on to give a good even coating. Lower them about two at a time into the warm oil and fry till crisp and golden. Lift onto kitchen paper and keep warm while you cook the rest. Serve while still warm and crisp.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 4 servings | |
| Calories 125 | |
| Calories from Fat 10 | 8% |
| Total Fat 1.2g | 2% |
| Saturated Fat 0.54g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 36mg | 2% |
| Potassium 154mg | 4% |
| Total Carbs 23.65g | 6% |
| Dietary Fiber 1.0g | 3% |
| Sugars 4.44g | 3% |
| Protein 4.42g | 7% |
