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Try this Deep-Fried Soft-Shell Crabs in a Cornmeal Crust recipe, or contribute your own. "Butter" and "Corn" are two of the tags cooks chose for Deep-Fried Soft-Shell Crabs in a Cornmeal Crust.
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1 For the Crabs: Rinse in cold water. With scissors cut off the eyes and mouth - cut straight across the face, about 5mm/ 1/4" behind the eyes. 2 Push your finger into the opening and hook out the stomach, a small jelly- like sac. Turn them over and lift up and pull off the little tail flap. 3 Lift up both sides of the soft top shell in turn and pull out the dead mans fingers (lungs). Season them on both sides with a little salt and pepper. 4 Mix the cornmeal, flour and some salt and pepper together in a large shallow dish, and pour the milk or buttermilk into a second dish. Heat some oil for deep frying to 180c/350f. 5 Dip the crabs into the milk and then the cornmeal mixture and press on to give a good even coating. Lower them about two at a time into the hot oil and fry until crisp and golden brown. Lift onto kitchen paper and keep hot while you cook the rest. Serve while still hot and crisp. Recipe by: Rick Stein
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