CornmealCrusted SoftShelled Crabs with CilantroLime Tartar Sauce

CornmealCrusted SoftShelled Crabs with CilantroLime Tartar Sauce
Photo by Rita Maas

Ingredients

  • 1 cup yellow cornmeal
  • 8 live soft-shelled crabs (preferably 4 to 5 inches wide)
  • 1 teaspoon black pepper
  • 2 large eggs
  • 1 tablespoon kosher salt
  • 2 cups buttermilk
  • cilantro-lime tartar sauce
  • + 2 more ingredients
    • 1 cup self-rising cake flour
    • 2 quarts vegetable oil

Whisk together buttermilk, eggs, salt, and pepper and pour into a 3-quart shallow dish. Add crabs and soak, covered and chilled, 1 hour. Heat enough oil to measure 2 inches deep in a wide 4-quart heavy pot (about 4 inches deep) to 375°F. Whisk together flour and cornmeal and transfer to a large s...

View full recipe at Epicurious

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