FRIED SOFTSHELL CRAB

Ingredients for eggwash:

• 2 large eggs
• 1 cup of milk
• Salt and pepper to taste

Blend all ingredients well in a mixing bowl. Set aside

Ingredients for frying:

• Fresh Lake Pontchartrain soft-shell crabs
• Oil for deep frying
• Pontchartrain Seafood's batter fry (mild, spicy, extra spicy)

Cleaning soft-shell crabs:

With a pair of scissors go about a ¼ inch behind the eyes and snip off eyes and mouth. Pull up shell from shoulder and remove gills on both sides. Lift up belly flap and clean or remove belly flap completely.

Frying:

Preheat enough oil to 375 degrees to cover crabs by approximately 1 or 2 inches. Dip crab in eggwash and allow to set for 10 or 15 minutes. Drain off all excess liquid from crabs and batter. Shake off all excess batter and deep fry crabs one at a time until golden brown or a good guideline for doneness is to remove crabs from hot oil when they begin floating to the surface. Continue process until all crabs are done.

This fried soft-shell crab recipe is courtesy of Pontchartrain Seafood. See our selection of fresh Louisiana seafood at http://www.pontchartrain-seafood.com/. We carry the finest shrimp, crabs, oysters, catfish, alligator and more. We also carry our own line of homemade Louisiana seasonings, so that your next crawfish boil, crab boil, or shrimp fry will be something to remember.