Delectable Fried Soft Shell Crab

Soft-shell crabs are among the most delectable, and the most seasonal, of sea creatures. Maryland Blue crabs molt between mid-May and late September, and for two days the crab's brand-new shell is as tender as a fresh basil leaf. Beside being succulent, soft-shells are clean, they stop eating three days before molting, so their digestive systems are purified when the watermen retrieve them from the floats where they're kept. I do clean them of their gills and cut them in half to clean the centers. Once you take one bite you won't be able to stop. This is my favorite recipe, they are a little expensive but worth every cent. Try them and let me know what you think!

Ingredients:

6 Jumbo Soft Shell Crabs, cleaned and cut in half
1 Cup Flour
2 Cups Corn Meal
1 Bag Good Season Italian Dressing, Dry packet
2 Large lightly beaten eggs
2 Cups of Milk or more
Vegetable or Peanut oil

Marinara Sauce for dipping, see recipe below:
1 32oz can San Marzano whole tomatoes in juice with basil, mashed
Mild and light olive oil
5 cloves garlic chopped
Salt and pepper to taste

Directions:

Clean each crab. Lift one pointed side of top shell and remove the gills by pulling them out. Put top shell back down and repeat on other side. On the bottom side remove tail flap by twisting and pulling off. Using a pair of scissors, remove the face by cutting behind the eyes. Rinse the crabs thoroughly with cold water. Dry on paper towels. In a large bowl add 1 1/2 cups of milk and add the crabs, allow to marinate in the milk at least 15 minutes while preparing ingredients. This will make them plump and juicy.

In a large bowl beat the eggs and add remaining milk, salt and pepper to taste. In another bowl add the flour, cornmeal and dressing packet, mix well. Dip the crabs first in the egg wash and then dredge them in the flour mixture. Place on a plate. Heat the peanut or vegetable oil over medium high heat in a large frying pan. Add enough oil to cover bottom of pan with at least 1/2 inch. Place the crabs in hot oil, one layer only. Cook for five to seven minutes on each side. The browner they are the crispier they will be, careful not to burn. Place on a paper towel covered dish and keep warm while frying remaining crabs.

When all the crabs are finished, sprinkle with a little salt and pepper to taste and serve immediately with marinara sauce for dipping. If you want a side dish, cook up some pasta and pour remaining sauce over. You will have plenty to do this.

Marinara Sauce:
If you happen to have some frozen or if you have red crab sauce frozen this will work great too. If not follow directions below.
In a medium size sauce pot sauté the garlic in heated oil. Sauté for one minute being careful not to burn as this will cause a bitter flavor to the sauce. Add the mashed tomatoes, salt and pepper, simmer for 15 to 20 minutes. If sauce does have a bitter flavor try this little secret, sprinkle a small amount of baking soda and the bitterness will go away.

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