Deep-fried Soft-shell Crabs In A Cornmeal Crust
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | New, Rick stein | 4 | Servings | |
INGREDIENTS
| 8 | Soft-shell crabs | |
| 300 | Milk or buttermilk | |
| 100 | g | Coarse yellow cornmeal or |
| polenta | ||
| 50 | g | Plain flour |
| Salt and pepper | ||
| Corn or vegetable oil for | ||
| deep frying |
INSTRUCTIONS
For the Crabs: Rinse in cold 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 milk or buttermilk into a second dish. Heat some oil for deep frying to 180c/350f. 5 Dip the crabs into the milk and then the cornmeal mixture and press on to give a good even coating. Lower them about two at a time into the hot oil and fry until crisp and golden brown. Lift onto kitchen paper and keep hot while you cook the rest. Serve while still hot and crisp. Converted by MC_Buster. Recipe by: Rick Stein Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 138
Calories From Fat: 11
Total Fat: 1.3g
Cholesterol: 0mg
Sodium: 223.1mg
Potassium: 90mg
Carbohydrates: 29.1g
Fiber: 2.2g
Sugar: <1g
Protein: 3.2g