Soft-shelled Crabs

On Friday night I did soft-shelled crabs, which I love.  Once Black Salt Fish Market cleaned the crabs (which, the guy told me, was “easy” if you had a scissors) they were pretty easy to prep.  I dipped them in milk, dredged them in panko, and fried them in a mix of butter and oil.  One of the two came out just about perfect, the other was not well-done enough: it would have squeamed out Debbbie but I was able to eat it fine, it wasn’t like raw or anything.

Sorry, no pix.

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