Recipe courtesy of Tom Thompson

BBQ'S Soft Shell Crabs

  • Level: Intermediate
  • Total: 22 min
  • Prep: 20 min
  • Cook: 2 min
  • Yield: 6 servings
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Ingredients

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

Directions

  1. Place wok and ring over BBQ. Heat 1 1/2 inches vegetable oil in the wok over hot fire.
  2. 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.
  3. 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.
  4. 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.
  5. When crab is done, place on grate or paper to drain.

Cook’s Note

CAUTION: Wear glasses. Crab oil can pop.

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