Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Fried Softshell Crabs with Beer Batter
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- #20294
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
3/4 cup unbleached white flour
1/2 teaspoon salt
1 egg
1 teaspoon fresh ginger, minced
3/4 cup beer (any kind but light)
12 medium softshell crabs
corn, safflower or soy oil for frying
directions
In a small mixing bowl, combine flour, salt, egg and ginger and mix well. Add beer, mix and let batter stand at room temperature for 2 to 3 hours.
Using a wok or heavy skillet at least 10 inches in diameter, add the cooking oil and heat to 375 degrees F. Dip crabs in batter and fry three crabs at once, dropping them into the oil one at a time. With tongs or slotted spoon, remove crabs and drain them on paper towels.
Serve crabs while still warm. Serve them plain or on homemade egg bread as a sandwich with tartar or hot sauce.
added by
crabplace
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
June 22, 2010
I was looking for a recipe similar to one we love at our favorite Japanese restaurant. This one is great! We cleaned and quartered the crabs (makes them like finger food). This used more batter but I had doubled the recipe. They fried up beautifully and we even reheated some in the oven on a baking sheet the next night and they were perfect. You could easily fry them ahead of time and keep them warm in the oven and they would be warm and crispy when time to serve. We'll be making these all through soft shell season. Give this recipe a try you will not be disappointed!!!