The most popular way Soft-Shells are prepared in Louisiana is fried, and for good reason, they’re damned good that way. Make sure that your batter is not too thick because the crabs will never get crispy, your batter should be like a thin pancake batter.
Here is the recipe:
Fried Soft-Shell Crabs with Creole Choron Sauce
For the batter:
1/2 Cup All Purpose Flour
1/2 Cup Corn Flour
1/2 tsp Cayenne
1 Tbsp Kosher Salt
Buttermilk, enough to make a batter the consistency of a thin pancake batter.
Combine the dry ingredients, whisk in the buttermilk.
For the seasoned flour:
1 Cup All Purpose Flour
2 Tbsp Kosher Salt
1 tsp Cayenne
Combine all ingredients.
To fry the Soft-Shells:
Heat the peanut oil to 360 degrees F in a Dutch oven. The Dutch oven should be large enough to have the oil about 3-4 inches deep and halfway up the sides of the pot.
When the oil is hot dredge the crabs in the seasoned flour, shaking off any excess, then dipping into the batter. Be sure to completely coat the crabs and let any excess drip off.
Carefully place the crabs into the oil upside down (this will make the claws stand up a bit for presentation.). Fry only two at a time maximum until they are golden brown and they float to the surface.
Be sure to let the oil come back to temperature before frying the next batch.
Drain on paper towels and season with Kosher salt.
Caution – Soft-shells have a tendency to spit hot oil, or pop when the inside liquids heat up, so be careful.
Serve the crabs on a plate covered with the Creole Choron Sauce and with lemon wedges and hot sauce on the table.
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