Pat the food dry. Whisk together in a shallow bowl: 1 cup all-purpose flour; 1 ¼ cups water
Mix in a second shallow bowl: 1 ½ cups Seasoned Crumbs
Dip each piece of food to be fried in the thin batter, then place the food in the crumbs. See that the crumbs adhere evenly to all the edges of the food as well as to its larger surfaces. If you see any vacant places, sprinkle a few crumbs onto them. Pat on any loose crumbs that might fall off and brown too rapidly, thus discoloring the frying fat. Place on a rack set over a rimmed baking sheet to dry for at least 20 minutes before frying (refrigerating for at least 1 hour and up to overnight will produce better results).
Pat the food dry. Have ready a shallow bowl of: 1 cup flour; 1 teaspoon salt; ½ teaspoon black pepper
Combine in a second shallow bowl: 1 large egg, slightly beaten; 1 tablespoon water or milk
Stir together. Place in a third bowl: 1 ½ cups Seasoned Crumbs or other crumbs
Dredge each piece of food in the flour: Toss it lightly from one palm to the other, patting it gently all over, and shake off any excess flour, as shown. Then, slide the flour-coated food through the egg mixture, making sure the entire surface is coated; allow any excess moisture to drip off. Place the food in the crumbs. See that the crumbs adhere evenly to all the edges of the food as well as to its larger surfaces. If you see any vacant places, sprinkle a few crumbs onto them. Pat on any loose crumbs that might fall off and brown too rapidly, thus discoloring the frying fat. Place on a rack set over a rimmed baking sheet to dry for at least 20 minutes before frying (refrigerating for at least 1 hour and up to overnight will produce better results).
Stir to combine in a medium bowl: 1 cup mayonnaise, store-bought or homemade, above; (1 Hard-Boiled Egg, finely chopped); 1 tablespoon drained sweet pickle relish or finely chopped sweet pickles; 1 tablespoon chopped drained capers; 1 tablespoon finely chopped parsley; (1 tablespoon chopped green olives); 1 teaspoon Dijon mustard; 1 teaspoon minced shallot; Salt and black pepper to taste; (1 garlic clove, minced); (Cayenne pepper or hot pepper sauce to taste)
You may thin the sauce with: (A little wine vinegar or lemon juice)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
Soft-shell crabs, cleaned
1 Bound Bread Crumb or Cracker Coating
2 inches vegetable oil
Salt and black pepper
1 Tartar Sauce, Rémoulade Sauce, or parsley and Brown Butter
Let's Cook
Step 1.
Dry between paper towels: Soft-shell crabs, cleaned
Step 2.
Dip them in: Bound Bread Crumb or Cracker Coating
Step 3.
Heat to 365°F in a deep heavy pot or Dutch oven over medium-high heat: 2 inches vegetable oil
Step 4.
Add the crabs a few at a time, without crowding, and fry until golden brown, 3 to 5 minutes, turning once. Drain on paper towels. Season to taste with: Salt and black pepper
Step 5.
Serve with: Tartar Sauce, Rémoulade Sauce, or parsley and Brown Butter
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