Ingredients:

  • 4 medium to large soft shell crabs, cleaned
  • 1 cup whole buttermilk
  • 1 tbsp Old Bay seasoning
  • 1 tsp hot sauce
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/2 tsp sea salt
  • 1 cup neutral oil
  • 2 tbsp unsalted butter

Instructions:

  1. Combine 1 cup all purpose flour, 1/2 cup cornstarch, 1 tbsp Old Bay, 1 tsp smoked paprika, 1/2 tsp pepper, and 1/2 tsp salt in a shallow bowl. Note: Using a wide bowl makes dredging much easier.
  2. In a separate bowl, stir together 1 cup whole buttermilk and 1 tsp hot sauce.
  3. Submerge the 4 cleaned crabs in the buttermilk mixture. Let them sit for 5 minutes so the enzymes can work on the meat.
  4. Pour 1 cup neutral oil into your skillet. Wait until the oil shimmers and a pinch of flour sizzles instantly when dropped in.
  5. Drop 2 tbsp unsalted butter into the hot oil. Note: The butter adds flavor and helps with browning, but the oil prevents it from burning too fast.
  6. Remove one crab from the buttermilk, let the excess drip off, and press it firmly into the flour mixture.
  7. Dip the crab back into the buttermilk very quickly, then back into the flour. Press the flour into every nook and cranny of the legs.
  8. Place crabs in the pan, top side down. Fry for 4 minutes until the underside is deep mahogany and crisp.
  9. Turn the crabs over carefully using tongs. Fry for another 3-4 minutes until the legs are stiff and golden.
  10. Move the crabs to a wire rack. Let them rest for 2 minutes until the crust sets and becomes firm to the touch.