Ingredients
Ingredients for Batter:
1 cup milk
½ cup water
2 eggs
3 tbsps Creole mustard
salt and cracked black pepper to taste
Ingredients for Breading:
2 cups yellow corn flour
2¼ tsps salt
1½ tsps granulated garlic
1½ tsps cracked black pepper
1½ tsps cayenne pepper
1½ tsps thyme
Ingredients for Frying:
6 soft-shell crabs, cleaned
1½ quarts vegetable oil
Cooking Instructions
Prep Time:45 Minutes
Yields:6 Servings
Method for Batter:
In a 1-quart mixing bowl, whisk together all ingredients until well blended. Set aside.
Method for Breading:
In a 1-quart mixing bowl, combine all breading ingredients and mix well. Set aside.
Method for Frying:
Clean soft-shell crab by picking up end of shell and removing gills on each side with a paring knife. Remove apron from underside of crab and cut away eyes and mouth. Set aside. In a Dutch oven or home-style deep-fryer such as a FryDaddy®, preheat oil to 375°F according to manufacturer's directions. Place soft-shell crabs in batter and marinate 10–15 minutes. Drain excess liquid from crabs and coat well in breading mixture, shaking off excess. Fry one at a time until crab turns golden brown and floats to top of oil. Using tongs or a slotted spoon, remove crab from oil and drain on paper towels. Serve hot with tartar sauce or cocktail sauce.
