Fried Soft-Shell Crab Poor Boys
Ingredients
- 6 soft-shell crabs
- Salt and pepper to taste
- Peanut or canola oil, for frying
- 1 cup milk
- 2 eggs, lightly beaten
- 2 cups all purpose flour
- 2 1/2 teaspoons salt
- 1 1/2 teaspoons granulated garlic
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons black pepper
- 1 1/2 teaspoons dried thyme leaves
- 1/2 teaspoon cayenne pepper
- 6 8-inch pieces French bread, cut in half lengthwise
- Garlic butter, melted, see recipe
- Lemon wedges and hot sauce, for serving (optional)
Instructions
Clean the crabs by removing the gills (the spongy "dead man's fingers" located under the tips of either side of the top shell) and cutting off the eyes, mouthparts and belly apron with scissors. Squeeze out the small sac located directly behind the mouth. Rinse and pat dry. Season the crabs inside and out with salt and pepper; set aside. Place oil in a large skillet or electric fryer and heat to 375 degrees. Meanwhile, in a shallow dish, combine the milk and eggs. In a separate shallow dish, mix together the flour, salt, granulated garlic, onion powder, black pepper, thyme and cayenne pepper. Working with one crab at a time, dredge in the seasoned flour, dip in egg wash then dredge again in seasoned flour. Shake off excess flour and gently lower crab into hot oil. Fry, flipping as necessary, until deep golden brown and crispy, 4-10 minutes per crab depending on the size. Drain on a wire rack or stack of paper towels. To make the poor boys, lightly coat both sides of the French bread with melted garlic butter. Place one fried soft-shell crab onto one side of the bread, drizzle with more garlic butter and garnish with lemon juice and hot sauce. Top with the other half of the bread and serve immediately. Makes 6 servings.