Yield: 4 servings
Preparation is moderate
Preparation time is 30 minutes.
Ingredients
- 8 live soft shell crabs
- 2 cups buttermilk (500 millilitres)
- 2 eggs
- 1 cup yellow cornmeal (200 grams)
- 1 cup flour (125 grams)
- salt and pepper
- 2 canned chipotle peppers, pureed
- 1 tablespoon paprika (15 millilitres)
- ½ cup shredded cilantro(125 millilitres)
- Vegetable oil for frying
Directions
- Preheat the vegetable oil to 350 degrees Fahrenheit
- To prepare the soft shelled crabs, cut off the eyes and the scaly bits at the head. Flip back the top shell and cut out the gills. Turn the crab upside down and cut off the apron.
- Whisk the buttermilk, eggs, pureed chipotles, salt and pepper together. Add the crabs and soak them for an hour. Put the cornmeal, paprika, flour and more salt and pepper in a bowl and mix them well. Drain the marinated crabs and dip them in the dry ingredients to coat them well.
- Deep fry them in the vegetable oil until golden, about 5 minutes.
- Serve on a large cheddar buttermilk biscuit. Layer thinly sliced cucumber and watercress on the biscuit and put a hot crab on top.