Serves: 2
INGREDIENTS
- 4 medium to large soft shell crabs, live
- 2 tablespoons baking powder
- 2 cups flour
- 12 turns fresh Fairway Tellicherry Pepper
- 1 tablespoon Fairway Sea Salt
- 1 tablespoon cayenne pepper
- 1 can beer
- ½ cup flour seasoned with salt and pepper
- canola oil for frying
- tartar sauce (recipe below)
DIRECTIONS
- With kitchen scissors, open the gills on the crabs and cut them out, and then snip off their eyes and mouths.
- Add the baking powder, flour, salt, pepper, cayenne pepper and beer to a bowl big enough to dip the crabs. Mix well until it begins to thicken.
- Add ¾ of an inch of canola oil to a pan big enough to hold the crabs without them overlapping and heat to 350 degrees.
- Dredge the crabs in the seasoned flour and then dip in beer mixture.
- Place the crabs in the heated pan and cook for 2½ - 3 minutes on each side.
- When done, drain the crabs on a paper towel and serve with tartar sauce.
Tartar Sauce
Makes: 2 cups
INGREDIENTS
- 1½ cups mayonnaise
- 1 tablespoon Dijon mustard
- 4 tablespoons cornichons, chopped
- 2 tablespoons capers
- 1 tablespoon chives, chopped
- 1 tablespoon flat parsley, chopped
- ½ teaspoon cayenne pepper
- juice of ½ lemon
DIRECTIONS
- Add all of the ingredients to a bowl and mix well.
Chef’s Note: Live crabs are best, however you can have them prepared at your local Fairway seafood counter if you are going to use them right away. Serve them as a sandwich on a Fairway Market Kaiser roll with tartar sauce, sliced Kumato tomatoes and a healthly handful of arugula. YUM!
