Ingredients for Virginia Fried Soft Shell Crabs
- Soft Shelled Crabs
- 1/4 cup milk
- 1 1/2 cups all-purpose flour
- 2 large eggs
- 1 teaspoon salt
- Dry Breadcrumbs
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How to Make Virginia Fried Soft Shell Crabs
- Gently dress 1 pound of fresh soft shell crabs or thaw 1 pound of frozen soft shell crabs completely.
- Rinse crabs thoroughly under cold running water and remove any excess debris.
- Drain crabs completely on paper towels.
- In a shallow dish, whisk together 2 large eggs, 1/4 cup milk, and 1 teaspoon salt.
- In a separate shallow dish, combine 1 1/2 cups all-purpose flour and 1 cup breadcrumbs. (For extra flavor, consider seasoned breadcrumbs)
- Dip each crab into the egg mixture, ensuring it's fully coated.
- Dredge the egg-coated crab in the flour/breadcrumb mixture, pressing gently to adhere.
- For extra crispy breading, let the breaded crabs rest for 5-10 minutes before repeating steps 6 and 7.
- Optionally, add 1/2 teaspoon cayenne pepper and 1 clove minced garlic to the flour/breadcrumb mixture for extra spice and flavor.
- Heat 1/8 to 1/4 inch of vegetable oil (approximately 1/2 cup to 1 cup) in a heavy-bottomed skillet over medium-high heat. The oil is ready when a pinch of breading sizzles immediately.
- Carefully place crabs in the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
- Fry for approximately 4-5 minutes per side, or until golden brown and cooked through. The crabs are done when the meat is opaque and no longer translucent.
- Remove crabs from skillet and place on a wire rack or paper towel-lined plate to drain excess oil.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
1g
Fat
4g
Carbs
5g
