Cornmeal Crusted Soft Shell Crabs
Cornmeal Crusted Soft Shell Crabs
Directions
- Whisk together buttermilk, eggs, salt, pepper and pour into a 3 quart shallow dish. Add crabs and marinate in refrigerator for 1 hour.
- 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.
- 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.
- 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.
Ingredients
- 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)
