Recipe courtesy of Tom Thompson
BBQ'S Soft Shell Crabs
- Level: Intermediate
- Yield: 6 servings
- Total: 22 min
- Prep: 20 min
- Cook: 2 min
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
- 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.
Cook’s Note
CAUTION: Wear glasses. Crab oil can pop.