Ingredients
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4 soft shell crabs, cleaned
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1 cup buttermilk (or milk with a splash of lemon)
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1 cup flour
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1/2 cup cornmeal
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1 tsp Old Bay or Cajun seasoning
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1/2 tsp salt
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1/2 tsp black pepper
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As-needed oil for frying
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To serve: lemon wedges & parsley
Instructions
1. Prep the crabs: Pat the soft shell crabs dry and place them in a shallow dish with buttermilk for 10 minutes.
2 Mix the coating: Combine flour, cornmeal, Old Bay, salt, and pepper in a shallow bowl.
3 Dredge: Lift each crab from the buttermilk, let excess drip off, and coat thoroughly in the seasoned flour mixture.
4 Fry: Heat 1/2 inch of oil in a skillet over medium‑high. Fry crabs 2–3 minutes per side until golden and crisp.
5 Finish: Drain on a rack or paper towels. Serve immediately with lemon wedges and parsley.