Crispy Soft-Shell Crab Fritters
Tender molting crabs fried golden until shells shatter under your teeth. Serve hot with lemon and a pinch of sea salt for the purest Venetian summer.
- Total time
- 25 min
- Servings
- 2
- Calories
- 480
- Protein
- 22g
Ingredients
- 4 whole soft-shell crabs (live or fresh), cleaned
- ¾ cup all-purpose flour
- ¼ cup cornstarch
- 2 cups neutral cooking oil (vegetable or canola)
- 1 whole lemon (for juice + wedges)
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Pat crabs dry with paper towels. Mix flour, cornstarch, 0.5 tsp salt, and 0.25 tsp black pepper in a shallow bowl.
- 2
Heat oil in a heavy skillet to 350°F — drop a flour pinch in; it should sizzle immediately and turn golden in 30 seconds.
- 3
Coat each crab lightly in the flour mixture, shaking off excess. Slide into hot oil and fry 2 crabs at a time, 2 minutes per side.
- 4
Crab shells should be deep golden and crispy. Transfer to a paper-towel-lined plate. Repeat with remaining crabs.
- 5
Squeeze lemon juice over finished crabs. Top with fresh parsley and a pinch of sea salt. Serve hot with lemon wedges.
Tools you’ll need
- heavy-bottomed skillet (10–12 inch)
- instant-read thermometer
- paper towels
- slotted spoon or spider strainer
- shallow bowl
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