Cornmeal Crusted Soft Shell Crabs


  1. Whisk together buttermilk, eggs, salt, pepper and pour into a 3 quart shallow dish. Add crabs and marinate in refrigerator for 1 hour.
  2. Mix together flour and cornmeal. Remove one crab at a time and coat with flour, shaking excess flour off. Place each coated crab on a tray.
  3. Place about 2 inches of vegetable oil in a frying pan and heat to 375 degrees. Fry 2 crabs at a time turning halfway through cooking until golden brown on both sides. Drain on paper towels.
  4. Place 2 crabs each on 6 serving plates. Serve with New England Tartar Sauce or Coastal Tartar Sauce for dipping. *Choose between the traditional taste of Village Garden New England Tartar Sauce or the unique flavor of Village Garden Coastal Tartar Sauce with capers and olives.


  • 1.5 tsp black pepper
  • 1.5 cups cornmeal, (yellow)
  • 12 crab(s), soft shell
  • 1.5 cups flour, self-rising
  • 3 cups Nature's Best Dairy® Buttermilk
  • 1.5 tbsp salt, kosher
  • 2 cups Village Garden® Tartar Sauce, New England Style
  • 3 West Creek® Egg(s), Medium, (large)