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Shallow-fried softshell crabs with pickled red onion brine as a dipping sauce (because no waste ?). Pickled onion brine made w apple cider vinegar, sugar, salt, coriander seeds and onion-ness, detailed recipe in a few post below featuring steak tacos.
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Softshell Crabs: On a plate, pat dry the soft-shell crabs with a paper towel. In a bowl, whisk an egg with about ½ cup club soda or sparkling mineral water. In another bowl, combine equal amounts of flour and cornmeal, add in a bit of baking soda if you’d like, season with salt and pepper, paprika, garlic powder and cayenne.
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Heat about ¼ inch of neutral oil in a cast iron pan on med-high. Working quickly, dredge the crab in the flour mixture, shaking off excess, then dunk into the egg mixture, then back to the dry mixture, making sure the crab is completely coated on both sides. Carefully lay the crab in the oil. Repeat for all crabs.
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Cook for about 3-4 minutes on each side or until golden. The crabs may exact revenge by splattering hot juice everywhere when they’re being cooked–an apron and/or goggles may be a good idea ?
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