Crispy Pan-Fried Soft Shell Crab

Instructions

1. 1

   Pat the soft shell crabs completely dry with paper towels. This is crucial for achieving a crispy coating.

2. 2

   In a shallow dish, combine flour, cornmeal, Old Bay seasoning, paprika, garlic powder, salt, and black pepper. Mix well.

3. 3

   Pour buttermilk into another shallow dish.

4. 4

   Dip each crab first in the buttermilk, allowing excess to drip off, then dredge thoroughly in the flour mixture, pressing gently to help the coating adhere.

5. 5

   Heat vegetable oil and butter in a large heavy skillet over medium-high heat until the mixture shimmers and reaches about 350°F (175°C).

6. 6

   Carefully place 2-3 crabs in the pan, shell side down first. Don't overcrowd the pan.

7. 7

   Fry for 3-4 minutes until golden brown and crispy, then flip and cook for another 3-4 minutes on the other side.

8. 8

   Transfer cooked crabs to a paper towel-lined plate to drain excess oil.

9. 9

   Repeat with remaining crabs, adding more oil if needed.

10. 10

    Serve immediately with lemon wedges while the crabs are still hot and crispy.