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Sautéd Soft Shelled Crab Sandwiches

A seasonal treat from the Chesapeake
Servings: 4 people

Ingredients

  • 4 cleaned soft shelled crabs
  • 6 cups Canola oil

BREADING

  • 1 1/2 cups Flour
  • 1/2 cup Self rising corn meal
  • 3 tsp Garlic powder
  • 1 tsp Cayenne pepper
  • 2 tsp thyme
  • 3 tsp Old Bay Seasoning
  • 3 tsp Kosher salt
  • 1 tsp Black pepper

EGG WASH

  • 1/3 cup Evaporated milk
  • 2 Eggs, lightly beaten
  • 2 tbsp water

Instructions

  • Mix all of the breading ingredients together in a shallow pan.
  • Mix all of the egg wash ingredients together in another shallow pan.
  • Heat up the canola oil in a large pot until it's hot, about 375º. Your oil will be at the right temperature when you drop in a little flour and it immediately sizzles.
  • Dredge one crab at a time, first in the flour mixture, then in the egg mixture, then back to the flour mixture. Shake excess off, make sure the legs aren’t stuck together, and carefully place in the hot oil.
  • Fry for 2 minutes, turn over with tongs and fry for another 2-3 minutes. Remove to a paper towel-lined plate.
  • Place in Kaiser rolls or pretzel buns with a generous dollop of Remoulade sauce. 

Notes