Last Updated: April 15, 2021
Are you ready for the recipe of crab soft-shell? Soft-shell crabs are found throughout the world, and have been a culinary delight for ages. The Soft-shell crab recipe is mainly used in the East Asian countries because of its springy texture, nice aromas and sweet taste. These crabs are used to make a variety of cuisines and are primarily famous as tempura. A delicious low carb summer dish that just screams «seafood» and tastes as good as it looks.
The first step is clean every crab.
Lift one pointed side of the upper shell and remove the gills, pulling them outward.
Put the top shell back down and repeat on the other side.
On the underside, remove the tail flap by turning and pulling it away. Use scissors to remove the face, cutting off behind the eyes.
Rinse the cleaned crabs with cold water and leave to dry on a paper towel.
Plug in deep fryer and heat oil in a deep fryer to 365 degrees F (180 degrees F).
Now take a small bowl and beat the milk and egg with a fork, also in a separate bowl add salt and pepper to the flour.
Take some salt and salt the crab. Then put it in the flour, then in the egg and back in the flour.
Very gently place the crab in the hot oil. Cook for 2 minutes until the crab is golden brown.
Serve as soon as they are cool enough to eat. You can eat the whole crab.
Soft-shell crabs are one of the rare treats that you should try to make at least once in your lifetime. The season for soft-shell crabs is very short, so if you are thinking of buying live soft-shells, make sure you buy them as fresh as possible and on the day of preparation. This way they will be still alive when you need them to be.
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