Fried Soft Shell Crabs with Cool Cucumber Salad
Cook time
Total time
Serves: 4
Cucumber and Shallot Salad
  • 1 large cucumber, sliced in half lengthwise, then sliced thinly
  • 1 large shallot, sliced thinly
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon red pepper flakes
Soft Shell Crabs
  • 4 soft shell crabs, cleaned
  • 2 eggs, lightly beaten
  • 1 cup milk
  • 1 cup cornmeal
  • ½ cup all-purpose flour
  • ¾ teaspoon paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground mustard
  • canola or vegetable oil for frying (you want it to be about 1 inch deep in your pan)
  • 4 buns or rolls, for serving the crabs on
  • mayonnaise, mustard, Sriracha, lettuce, tomato, green onions (for serving)
Cucumber and Shallot Salad
  1. Peel the cucumber and slice it half, then slice thinly lengthwise, otherwise known as a julienne cut. Place the cucumbers in a bowl, then add the thinly sliced shallots. Pour the vinegar, sugar, salt, and pepper flakes over everything, and toss until the sugar has dissolved. Store in the fridge until ready to serve on top of the soft shell crabs. This is also delicious eaten on its own, and will keep well in an air-tight container for 24 hours.
Soft Shell Crabs
  1. Whisk together the eggs and milk in a shallow dish, such as a pie tin, and set aside. In another shallow dish, whisk together the cornmeal, flour, paprika, cayenne pepper, salt, pepper, and ground mustard.
  2. Pour about an inch deep worth of oil in your heavy bottomed pot or pan, and heat the oil to about 325 degrees F. Dip the crab in the egg mixture, then in the cornmeal, then again in the egg, then again in the cornmeal, to be sure you have the crabs well coated. Gently place the crabs in the oil, and fry until golden, about 3-4 minutes per side, until cooked through. Move the crabs to a plate lined with paper towels to drain for a minute or so, and serve on buns topped with the cucumber salad.
Recipe by The Crepes of Wrath at