Soft-shell crabs are eaten with their shells intact because the exterior is delicate. The crabs are prepared in many ways, including pan frying. The crabs should be eaten the day they are cleaned.
Flour, eggs, panko bread crumbs, vegetable oil, salt and pepper are required for this 15-minute recipe.
- Heat the oil
Add enough vegetable oil to a large skillet so that 1/2 inch of oil covers the bottom. Heat on a medium-high setting until the oil bubbles.
- Prepare the batter
While the oil is heating, add 1/2 cup flour to a shallow bowl, and add salt and pepper to taste. Crack two eggs into a second shallow bowl, and whisk them. Add panko bread crumbs to a third shallow bowl.
- Batter the crabs
Run each crab through the flour and then into the beaten eggs. Dip both sides of the coated crab into the bread crumbs.
- Cook the crabs
When the oil is ready, place the coated crabs in the pan with the shells facing down. Cook about four minutes on each side, turning when the crabs are golden brown. Enjoy the crabs on their own, or use a bun to make a sandwich.