For an over-the-top po’ boy, try these crabs in a French loaf dressed with shredded lettuce and sliced tomato, or serve them on a bed of heart-healthy Classic Cole Slaw (page 35) for a new Southern twist on an old favorite.

　　

Ingredients

serves 4 to 6

　　2 cups buttermilk

　　2 large eggs, lightly beaten

　　4 to 6 soft-shell crabs, cleaned and patted dry (see below)

　　4 cups peanut or canola oil, plus more if needed, for frying

　　1 cup all-purpose flour

　　1 cup white or yellow cornmeal

　　2 teaspoons baking powder

　　Coarse salt and freshly ground black pepper

　　1/4 cup microgreens (such as basil, arugula, or beet), for garnish (optional)

　　Jalapeño Tartar Sauce (page 287), for accompaniment

　　

Step 1

Combine the buttermilk and eggs in a large bowl. Add the crabs and cover with plastic wrap. Refrigerate to marinate for 1 hour.

　　

Step 2

Fill a large, heavy-bottomed Dutch oven (preferably cast iron) or pot with at least 2 inches of oil. Make sure there will be at least 2 inches headroom at the top of the pot when you add the crabs. Heat the oil over high heat until it reaches 375°F on a deep-fat thermometer. Line a plate with paper towels and set by the cooktop.

　　

Step 3

Meanwhile, to coat the crab, combine the flour, cornmeal, baking power, and 1/2 teaspoon of the salt in a shallow baking dish or bowl. Working with one crab at a time, remove it from the buttermilk mixture, shake to remove any excess, and dredge in the flour mixture. Turn to coat, and shake to remove any excess flour. Repeat with a second crab.

　　

Step 4

Immediately place one crab in the hot oil and then the second crab. Fry the crabs, two at a time, turning over halfway through frying, until golden brown, 3 to 5 minutes. Transfer to the prepared plate to drain. Repeat with the remaining crabs, returning the oil to 375°F after each batch.

　　

Step 5

While hot, season the crabs with salt and pepper. Garnish with the greens and serve with the tartar sauce.

　　

cleaning soft-shell crabs

Step 6

To clean and prepare soft-shell crabs for cooking, hold the crab in one hand and bend back the pointed ends of the shell. Using your fingers, remove the cottony pale gray gills on the sides. Turn the crab over and snip off the small flap (known as the apron) and the head with a pair of scissors. Tomalley is the soft green liver and is considered a delicacy. It is very rich, however, so if you don’t like the taste of the tomalley, gently squeeze the crab to remove it. Rinse the entire crab well and pat dry before proceeding with the recipe.

　　From Bon Appétit, Y’all: Recipes and Stories From Three Generations of Southern Cooking, © 2008 by Virginia Willis. Reprinted by permission of Ten Speed Press. Buy the full book from Amazon or Abe Books.