Crispy Soft-Shell Crab

Begin by carefully opening the top shell of one crab, using a gentle prying motion to expose the underside. Discard the gills and repeat this process on the other side of the crab, ensuring both sides are thoroughly cleaned. Remove the tail flap by twisting and pulling it away from the body, taking care not to damage any of the delicate shell.

Next, use a pair of scissors to carefully cut behind the eyes and remove the crab's face. Repeat this process for any remaining crabs, making sure to clean them thoroughly.

Rinse the cleaned crabs under cold running water to remove any remaining impurities, then gently pat them dry with paper towels.

In a separate process, heat the oil in a deep fryer to 365 degrees F (180 degrees C), making sure it reaches the correct temperature before proceeding.

Meanwhile, whisk together milk and egg in a shallow bowl to create a binding agent. In another shallow bowl, combine flour, salt, and pepper to create a coating mixture.

Gently sprinkle a pinch of salt over each crab, taking care not to overpower the delicate flavor. Dredge the crabs in flour, shaking off any excess before moving on to the next step.

Dip each crab into the milk and egg mixture, making sure they are fully coated before lifting them up to press excess egg back into the bowl.

Finally, coat each crab in flour, pressing it firmly onto both sides to ensure an even coating. Working in batches if necessary, carefully lower the crabs into the hot oil and fry until golden brown on one side, 1 to 2 minutes. Carefully turn the crabs over and cook until golden brown on the other side, 1 to 2 minutes more. Drain on paper towels.