You may also like
Categories:Viewed: 24 - Published at: 6 years ago
Ingredients
- 1 12- to 16-inch-long loaf supermarket French- or Italian-style bread, or 2 smaller loaves
- 1 egg
- 1 cup milk
- 1/2 cup cornmeal
- 1/2 cup flour
- 1/2 teaspoon cayenne, or more
- Salt
- Neutral oil, like corn or grapeseed, as needed
- 2 large soft-shell crabs, cleaned
- For garnish: mayonnaise, lettuce, tomato, hot sauce or lemon.
Method
- Heat oven to 350 degrees.
- Split bread in half and remove some of the soft white crumb with your fingers.
- Toast bread lightly in oven, about 10 to 15 minutes.
- Beat egg and milk together in a bowl; combine the cornmeal, flour, cayenne and a large pinch of salt on a plate.
- Put about 1/4-inch of oil in a deep skillet broad enough to accommodate crabs, and turn heat to medium.
- When oil is hot -- a pinch of flour will sizzle -- dip crabs in milk-egg mixture, then dredge in the cornmeal-flour mixture.
- Put in skillet; adjust heat so crabs bubble gently but not furiously in oil.
- When bottom is nicely browned, 3 to 5 minutes, turn crabs and brown other side; crabs will be quite firm when done.
- Serve on toasted bread, garnished as you like.
