Pan-Fried Soft-Shell Crabs

These dredged and pan-fried soft-shell crabs are served with a savory remoulade made with Old Bay® and Creole mustard.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 516 Calories

Ingredients

• 1 tablespoon milk
• 1 teaspoon lemon juice
• 1 large egg, beaten
• 1 tablespoon dill pickle juice
• 1 tablespoon minced fresh chives
• 1 tablespoon seafood seasoning (such as Old Bay®)
• 3 tablespoons extra-virgin olive oil
• kosher salt and freshly ground black pepper to taste
• 3 (4.5 ounce) soft-shell crabs, cleaned
• 1 tablespoon Creole mustard
• 0.25 cup all-purpose flour
• 0.5 cup mayonnaise
• 0.5 tablespoon seafood seasoning (such as Old Bay®)

Recipe Instructions

Step 1

Combine flour and seafood seasoning in a resealable zip-top bag. Seal and shake to mix. Combine egg and milk in a bowl. Dredge crabs in egg mixture, then add to seasoned flour and shake to coat. Shake off excess when removing from bag.

Step 2

Heat olive oil in a large saute pan or skillet over medium heat. Add crabs in a single layer and cook for 3 minutes; flip and cook until golden brown, about 3 minutes more. Remove to a serving dish.

Step 3

Mix mayonnaise, chives, pickle juice, mustard, seafood seasoning, lemon juice, salt, and pepper together for remoulade. Serve with crabs.