BBQ'S Soft Shell Crabs
- 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, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
Recipe courtesy of Captain Tom Thompson