INGREDIENTS

INSTRUCTIONS

Soft-shell crabs are in season from late spring through August. You
should buy them alive and use them the same day.  Prepare the crab:
Remove the lungs and tail and arrange the crab on a  large platter.
Sprinkle with the minced jalapeno and the chopped  cilantro. Pour the
lime juice over and let marinate for at least 30  minutes,
refrigerated. When ready to cook season lightly with salt.  Prepare the
batter: In a small bowl, sift together the flour and  baking powder.
Whisk in the water until the batter is smooth, then  add the remaining
ingredients, seasoning with cayenne and salt to  taste. If made earlier
in the day, set the bowl into an ice bath.  At serving time, in a deep,
heavy saucepan, wok, or deep-fat fryer,  heat 3 inches of oil to 350
degrees.  Dip each crab into the batter and coat well. Carefully place
one or  two in the hot oil and cook until golden brown, about 2
minutes.  Remove with a slotted spoon or a flat strainer and drain on
paper or  clean toweling. Keep warm while preparing the remaining crab.
Serve with a green salad and oil-and-vinegar dressing. Serves 4.  To
prepare ahead: Marinate the crabs, have the batter ready. Heat the  oil
at serving time and continue with the recipe.  Note: Shrimp can be
substituted for the crab. If using shrimp, peel,  leaving the tail
intact.  Recipe by: Good Morning America  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 570
Calories From Fat: 86
Total Fat: 10.3g
Cholesterol: 0mg
Sodium: 2066.4mg
Potassium: 310.6mg
Carbohydrates: 104.2g
Fiber: 6g
Sugar: <1g
Protein: 16.5g