Recipe courtesy of Tom Thompson
22 min
20 min
2 min
6 servings


  • Vegetable oil
  • 2 cups all-purpose flour
  • 2 tablespoons crab boil (or mix together 1 teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon cayenne)
  • 3 eggs
  • Bread crumbs
  • 6 jumbo or whale sized soft shell crabs bought live--NOT dead or frozen


Place wok and ring over BBQ. Heat 1 1/2 inches vegetable oil in the wok over hot fire.

In 1 shallow bowl, combine the flour and crab boil. In a second bowl, beat the eggs with 1 tablespoon water. In a third bowl, put the bread crumbs.

Using paper towel, pat dry a crab. Dredge in flour, coat with egg mixture, then place in bread crumbs or back in flour. Coat well.

Using tongs, lower the crab into hot oil. Brown both sides, about 1 to 2 minutes. While first crab cooks, prepare second crab. Repeat with remaining ingredients.

When crab is done, place on grate or paper to drain.

CAUTION: Wear glasses. Crab oil can pop.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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