by Rafael Mateo
INGREDIENTS
4 soft shell crabs
1 egg
1/2 cup milk
1 cup all purpose flour
salt and pepper
4 cups peanut oil
DIRECTIONS:
- Clean each crab by trimming around face with shears. Lift one pointed side of top shell and cut out the gills. Repeat on other side. On the bottom of crab remove tail flap. Rinse the crabs with cold water. Dry on paper towels.
- Heat oil in a deep fryer to 365 degrees F. In a shallow dish, whisk together the milk and egg and milk. In a separate dish, stir salt and pepper into the flour.
- Dip the crab into the flour, then the egg wash, and then in the flour again. Shake off any excess flour.
- Using tongs, place two crabs into the deep-fryer. Cook for 1 to 2 minutes, or until golden brown on one side. Turn over and repeat. Drain on paper towels.
For a quick dipping sauce, pour 1/3 cup of good mirin into a bowl with diced scallions, ginger, garlic, szechuan peppercorns, and hot pepper of your choice.
These crabs can be enjoyed with any white wine. Try it with champagne or and ice cold pilsner.
