Soft-Shell Crabs on Toast
15 ingredients
10 steps
Ingredients
- 14 cup unbleached all-purpose flour
- 12 teaspoon fresh ground black pepper
- 14 teaspoon salt
- 14 cup milk
- 1 large egg
- 2 garlic cloves, minced
- 34 cup fine saltine crumbs
- vegetable oil
- 4 large fresh soft shelled crabs, cleaned
- 2 tablespoons unsalted butter
- 12 lemon, juice of
- 4 slices white toast or 4 slices wheat toast
- 4 slices smoked ham, thin slices. warmed
- minced fresh parsley
- lemon wedge
Directions
-
1On a plate or shallow dish, stir the flour, pepper, and a bit of salt.
-
2In a shallow dish, whisk together the milk, egg, and garlic.
-
3Place the cracker crumbs on another plate or shallow dish.
-
4Warm a generous 1/4 inch of oil in a large skillet over med-high heat.
-
5Dip each crab into the seasoned flour, then into the egg mixture, and then into the cracker crumbs; gently shake to get rid of excess.
-
6Fry the crabs in batches for 3-4 minutes or until golden brown.
-
7Drain the crabs on paper towel-lined plate.
-
8Pour off any excess oil beyond 1 tablespoon; stir in the butter and lemon juice and heat through.
-
9Working quickly, arrange the toast on each plate and top each with a piece of ham slice; arrange each crab on top; then spoon equal portions of the pan sauce around.
-
10Sprinkle with parsley; garnish with lemon wedges and serve.
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