Spicy Soft Shell Crabs with Gluten Free Substitutions

Spicy Soft Shell Crabs with Gluten Free Substitutions

Ingredients

  • 4 fresh soft shell crabs
  • 1/2 cup all purpose flour (GF use Domata)
  • 1 teaspoon red cayenne pepper
  • 1 teaspoon seasoned salt (like Lawry's)
  • Vegetable oil
  • Kosher salt
  • Lemon wedges

Directions

  1. Using kitchen shears cut off the "face" of the crab, right behind the eyes. You are only cutting about 1/2 inch.
  2. Flip the crab over to the bottom side and pull up on the middle "lever" looking piece. Cut it off. This is piece is called the apron.
  3. Flip the crab back over and lift up both sides, pull out the lungs.
  4. Rinse the crabs under water and if desired press out the green "tamale" from the inside of the crab. (Not sure what in the heck is a green "tamale"? It's simply the greenish-yellow stuff from the inside of the crab. You can't miss it, but honestly it doesn't taste gross so don't feel like this step is necessary)
  5. Pat the crabs dry and set aside while you prepare the flour and oil.
  6. In a small dish add flour, red cayenne pepper and seasoned salt. Mix together. Lightly coat the crabs in flour and set aside while the oil heats
  7. In a large skillet add 1 inch of oil and set over medium high heat. When the oil is hot add 2 crabs and cook 4 minutes per side. The crabs will be done when their shell turns red and they are plump.
  8. Add cooked crab to a paper towel lined plate. Sprinkle with kosher salt.
  9. Add remaining two crabs to a the skillet and repeat.
  10. Serve hot or room temperature with lemon wedges