Soft-shell Crab Basket

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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Nutrition (calculated from recipe ingredients)
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Calories: 16526
Calories From Fat: 15475
Total Fat: 1750.8g
Cholesterol: 19.6mg
Sodium: 519.9mg
Potassium: 1017mg
Carbohydrates: 215.2g
Fiber: 7.4g
Sugar: 24.4g
Protein: 42.1g