Fried Soft-Shell Crab
Wonderful to serve at a picnic or backyard supper.
Yield
3 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
crab, soft shell
soft-shell |
* |
| 1 | cup |
milk
|
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
vegetable oil
|
*
|
| 1 | x |
parsley leaves
fresh, minced |
*
|
| 1 | each |
eggs
beaten |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | slices |
lemon
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
crab, soft shell
soft-shell |
* |
| 237 | ml |
milk
|
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
vegetable oil
|
*
|
| 1 | x |
parsley leaves
fresh, minced |
*
|
| 1 | each |
eggs
beaten |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | slices |
lemon
|
*
|
Directions
Wash cleaned crabs well.
Mix egg, milk, salt and pepper; soak crabs in mixture.
Coat crabs with flour, then deep-fry in hot oil until brown.
Drain on paper towels; garnish with lemon slices and sprinkle
