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Blue Cornmeal Soft Shell Crabs

October 31, 2013 |
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Blue Cornmeal Soft Shell Crabs

Recipe courtesy of Chef Chris Braswell
as seen on episode “Currituck Soft Shell Crabs”, season 3


  • 2 cups buttermilk
  • 2 eggs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 cups flour
  • 2 cups blue cornmeal
  • 6-8 soft shell crabs washed and cleaned

Whisk buttermilk, eggs and salt/pepper until thickens. Pour into a shallow dish. Add soft-shell crabs and refrigerate for 1 hour. Mix flour and cornmeal. Heat Peanut oil to 375 degrees. Remove crabs from buttermilk mixture and shake off excess coating. Dredge crabs in flour mix and coat each side well. Add to hot oil and fry 3-5 minutes until golden brown on each side. Use a fryer cover if available to prevent splatters. Remove soft shell crabs from oil after they are a golden brown and drain on paper towels. Serve with Honey Habanero BBQ Sauce


Category: Recipes

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