Pan-Fried Soft-Shell Crabs

Ingredients

• 8 soft-shell crabs, cleaned
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1/2 cup fine yellow cornmeal
• 2 tsp Old Bay seasoning
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 6 tbsp unsalted butter
• 3 tbsp vegetable oil
• 2 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley
• 1 lemon, cut into wedges

Before you cook

• Ask the fishmonger to clean the crabs, or snip off the face, lift the shell points and pull out the gills, and cut off the apron yourself.
• Soak the cleaned crabs in the buttermilk for 10 minutes.
• Whisk the flour, cornmeal, Old Bay, salt, and pepper together in a shallow dish.
• Chop the parsley.

Steps

1. Lift a crab out of the buttermilk and let the excess run off.
2. Press the crab into the seasoned flour on both sides and shake off the excess.
3. Repeat with three more crabs so you have a first batch ready.
4. Heat 3 tablespoons of the butter with 1 1/2 tablespoons of oil in a large skillet over medium-high heat until the foam subsides.
5. Lay four crabs in the pan shell side down and press them flat with a spatula.
6. Cover the pan loosely with a splatter screen, since the crabs will pop as they cook.
7. Fry for 3 to 4 minutes, until the shells are deep red-brown and crisp.
8. Turn the crabs and fry the belly side for 3 minutes more.
9. Move the crabs to a warm platter and wipe the skillet clean.
10. Repeat with the remaining butter, oil, and crabs.
11. Squeeze the lemon juice into the hot skillet, swirl it for 15 seconds, and pour it over the crabs.
12. Scatter the parsley on top and serve with lemon wedges.