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Ingredientes
- 2 c. well-shaken buttermilk
- 2 lrg Large eggs
- 1 Tbsp. kosher salt
- 1 tsp freshly-grnd black pepper
- 8 x live soft-shelled crabs cleaned (preferably 4" to 5" wide) Vegetable oil for frying
- 1 c. self-rising cake flour see cook's note
- 1 c. yellow cornmeal Vegetable oil for frying Cilantro-Lime Tartar Sauce (see recipe)
Direcciones
- Whisk together buttermilk, Large eggs, salt, and pepper and pour into a 3-qt shallow dish. Add in crabs and soak, covered and chilled, for 30 min to 1 hour.
- Heat sufficient vegetable oil to measure 1-inch deep in a wide shallow skillet to very warm.
- Whisk together flour and cornmeal and transfer to a large sealable plastic bag. Lift 1 crab out of buttermilk, letting excess drip off, and shake in bag to coat with flour. Knock off excess flour and transfer to a tray. Repeat with remaining crabs, arranging them in 1 layer as coated.
- Shallow-fry the crabs, 4 at a time, turning over halfway through frying (watch out for popping or possibly use a frying screen), till golden, 3 to 5 min. Reheat oil to very warm between batches. Drain crabs on paper towels and serve with Cilantro-Lime Tartar Sauce.
- This recipe yields 4 servings.
- Cooks'
- Note: If you cannot find self-rising cake flour, you can use 1 c. all-purpose or possibly cake flour mixed with 2 tsp. baking pwdr and 1/4 tsp. salt.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 4 servings | |
| Calories 306 | |
| Calories from Fat 30 | 10% |
| Total Fat 3.46g | 4% |
| Saturated Fat 0.88g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 1782mg | 74% |
| Potassium 130mg | 4% |
| Total Carbs 58.38g | 16% |
| Dietary Fiber 2.2g | 7% |
| Sugars 0.96g | 1% |
| Protein 8.79g | 14% |
