​Les Kincaid's

Lifestyles

 

Enjoy This Recipe Courtesy of Chef Les Kincaid 

Soft Shell Crabs


Canola oil
2 cups all-purpose flour
2 tablespoons crab boil (or mix together 1 teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon cayenne)
3 large eggs
Bread crumbs
6 jumbo or whale sized soft shell crabs bought live--NOT dead or frozen

Place wok and ring over BBQ. Heat 1 1/2 inches canola oil in the wok over hot fire.
In 1 shallow bowl, combine the flour and crab boil. In a second bowl, beat the eggs with 1 tablespoon water. In a third bowl, put the bread crumbs.
Using paper towel, pat dry a crab. Dredge in flour, coat with egg mixture, and then place in bread crumbs or back in flour. Coat well.
Using tongs, lower the crab into hot oil. Brown both sides, about 1 to 2 minutes. While first crab cooks, prepare second crab. Repeat with remaining ingredients.
When crab is done, place on grate or paper to drain.

Yields:  6 servings

Side Dishes