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
in the grated lemon zest and season with salt and pepper. In a shallow pie
tin combine the flour and the 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 seasoned flour 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 method is to eat
on white toasted bread with lettuce & tomato and mayonnaise.
Yield: 1 serving.
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 #ING279
Converted by MM_Buster v2.0n.

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