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
