Beer Battered Soft Shell Crabs
Beer battered soft shell crab fried until crisp and golden, then seasoned hot with salt and black pepper. Best served on a sandwich or lowcountry style over grits.
Servings: 4
Ingredients
- 4 soft shell crabs, cleaned
- 1 1/2 cups all-purpose flour
- 6 tablespoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 cup cold beer, preferably amber
- 1 quart cooking oil, or as needed for frying
- salt and black pepper, for seasoning after frying
Instructions
- Clean the soft shell crabs by removing the face, gills, and apron. Pat them very dry with paper towels.
- In a shallow bowl, whisk together the flour, cornstarch, baking soda, and kosher salt.
- Whisk in the cold beer until the batter is smooth.
- Heat the cooking oil in a large skillet, cast iron skillet, or deep fryer to 350 to 375°F.
- Dip each crab into the batter, briefly letting the excess drip off.
- Fry until golden brown and crisp, about 2 to 3 minutes per side.
- Transfer to a wire rack or paper towel-lined plate and season right away with salt and black pepper.
- Serve on a sandwich or over grits.
NOTES
- Dry the crabs: Pat the crabs dry well before battering or the coating will not stick as well.
- Chill the beer: The beer must be very cold. If the beer is warm, the batter will not turn out correctly.
- Beer substitute: If you do not have beer, you can substitute it with cold sparkling water.
- Frying temperature: Keep the oil between 350 and 375°F for a light, crisp crust.
- Batches: Fry in batches so the oil temperature does not drop too much.
- Season: Season as soon as the crabs come out of the oil.
- Leftovers: The fried crabs are best eaten the day that they are served. Leftovers are not recommended.
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