Cornmeal-Crusted Soft-Shelled Crabs With Cilantro-Lime Tartar Sauce
Serves: 2
Gideon Batz
1 January 1970
Based on User reviews:
51
Spice
41
Sweetness
49
Sourness
39
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
2 cups
Buttermilk (well-shaken)2 large
Egg1 tbsp
Kosher Salt1 tsp
Black Pepper1 cup
Yellow Cornmeal1 cup
Mayonnaise1 cup
Dill Pickle (chopped)1 cup
Red Onion (chopped)1 cup
Cilantro (chopped fresh)2 tbsps
Capers (drained, chopped)1 tbsp
Lime Juice (fresh, to taste)Directions:
1
Whisk together buttermilk, eggs, salt, and pepper and pour into a 3-quart shallow dish
2
Add crabs and soak, covered and chilled, for 30 minutes to 1 hour
3
Heat enough vegetable oil to measure 1-inch deep in a wide shallow skillet to very hot
4
Whisk together flour and cornmeal and transfer to a large sealable plastic bag
5
Lift 1 crab out of buttermilk, letting excess drip off, and shake in bag to coat with flour
6
Knock off excess flour and transfer to a tray
7
Repeat with remaining crabs, arranging them in 1 layer as coated
8
Shallow-fry the crabs, 4 at a time, turning over halfway through frying (watch out for popping or use a frying screen), until golden brown, 3 to 5 minutes
9
Reheat oil to very hot between batches
10
Drain crabs on paper towels and serve with tartar sauce
11
Stir together all sauce ingredients
12
Refrigerate until ready to use