Ingredients
- Vegetable oil, for frying
- 3 large eggs
- 1 cup milk
- 1 cup beer
- 2 cups all-purpose flour
- 4 soft shell crabs, cleaned
- 4 sandwich buns, toasted
- Tartar Sauce, for serving, recipe follows
- Sliced tomato, for serving
- Lettuce leaves, for serving
Directions
Heat about 3 inches of oil in a saucepan to about 400 degrees F.
In a medium bowl, mix eggs, milk and beer until creamy. Put flour in a separate bowl. Dip soft shell crabs into wet batter and then dip into flour. Drop battered crab into hot oil. Fry crab for 3 minutes on each side or until golden. Serve on buns, with tartar sauce, tomato and lettuce.
Tartar Sauce:
- 8 ounces mayonnaise
- 2 tablespoons horseradish, drained
- 1 cup sweet pickles, chopped
- Kosher salt and freshly ground black pepper
- 3/4 cup lemon juice
Mix mayonnaise, horseradish, pickles, salt and pepper together in a small bowl. Add lemon juice. Refrigerate until ready to use.
Yield: about 3 cups
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By hscarlet_7067128
Ravenna, OH
on July 24, 2012
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My husband cooked this for dinner. We live in Ohio and only get soft shell crab on occasion when it is in season. The liquid is to much and can be cut in half. So half the beer, half the milk and only 1 or 2 eggs. Use a beer you like to drink and then you'll know that you will like it in your dish. We used Great Lakes Lake Erie Monster. It is a India Pale Ale and worked out well. The oil make sure you have a theremometer that goes to 400 degrees and even then you may need to turn it down to a lower level temp. Becareful not to over fry. We used our own tartar sauce that was store bought it worked out very well. This is an interesting dish if you can find affordable softshell crab in your area. Good Luck!
By tarheelblue1060...
Mars Hill, NC
on February 25, 2005
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After adjusting the proportions, this was a wonderful recipe for tartar sauce, but using 3/4 cup lemon juice with only 1 cup of mayo makes the sauce WAY too runny. I would recommend starting with the mayo and gradually adding lemon juice to achieve the desired consistency.
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