INGREDIENTS

INSTRUCTIONS

Start by cleaning the soft-shell crabs, removing the gills and the skirt
flap. Refrigerate until ready to cook. On the stove, over medium heat
slowly bring the vegetable oil to 325 degrees. Then lower the heat to hold
the temperature. While the oil is heating prepare the buttermilk by mixing
the grated lemon zest and season with salt and pepper. Combine Flour with
Old Bay Seasoning. The correct way to batter using flour is a method known
as dry-wet-dry, so start by coating the crabs with the flour seasoned with
Old Bay then dredging them into the buttermilk and then back into the
flour. Carefully using tongs drop the crabs into the oil and fry until
crisp, when golden brown, remove from oil and drain on a paper towel. Serve
the crabs in a basket with french-fries, coleslaw, grilled corn, tartar
sauce, and lemon. Another delicious serving suggestion is a simple
soft-shell sandwich. To make the sandwich place the fried crab in between 2
slices of lightly toasted white bread with lettuce, tomato, and mayonnaise.
Yield: 1 to 2 servings
Converted by MC_Buster.
Per serving: 1108 Calories (kcal); 7g Total Fat; (5% calories from fat);
42g Protein; 214g Carbohydrate; 17mg Cholesterol; 519mg Sodium Food
Exchanges: 12 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;
1/2    Fat; 0 Other Carbohydrates
Recipe by: IN FOOD TODAY SHOW# ING289
Converted by MM_Buster v2.0n.

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