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Pan-Fried Soft-Shell Crabs

Pittsburgh Friday Fish Fry Sandwich

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Soft-shell crabs are a seasonal coastal treat. A light dredge and quick pan-fry let the crab stay the main event.

Pittsburgh Friday Fish Fry Sandwich

Pan-Fried Soft-Shell Crabs

Soft-shell crabs are a seasonal coastal treat. A light dredge and quick pan-fry let the crab stay the main event.
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Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 cleaned soft-shell crabs
  • 1 cup buttermilk
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 3 tablespoons butter
  • 2 tablespoons vegetable oil
  • Lemon wedges

Method
 

Instructions
  1. Pat cleaned crabs dry. Soak in buttermilk 5 minutes.
  2. Mix flour, salt, pepper, and paprika.
  3. Heat butter and oil in a skillet over medium-high heat.
  4. Dredge crabs lightly in flour and shake off excess.
  5. Cook crabs 3 to 4 minutes per side until crisp and cooked through.
  6. Serve immediately with lemon.

Notes

  • Serve on a plate with slaw or on a sandwich bun with lettuce and tomato.
Safety note: Buy soft-shell crabs already cleaned or ask your seafood market to clean them. Keep seafood cold until cooking.

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