Soft Shell Crab Sandwiches

Sunday, September 2, 2012

You can get just about anything at the local HEB.  What a fabulous store.

Soft Shell Crab Sandwiches


  • 1 Soft shell crab per person
  • 1 soft roll per sandwich
  • 1/2 cup cornmeal
  • 1/2 cup self-rising flour
  • 1 tsp dried mustard
  • 1 tsp powdered garlic
  • salt and pepper
  • 2 cups buttermilk


  1. Soak crabs in buttermilk while you prepare the dredge. Combine flour, cornmeal and spices, mixing well.
  2. Preheat fryer to 375.
  3. When the fryer is ready, take a crab and let excess buttermilk drip off for a few seconds, place in dry dredge, and shake to coat. Immediately place in fryer until golden brown.
  4. Serve with your favorite condiments, tartar sauce if desired.

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