Smoked and Fried Soft-Shell Crab

Main Dish

Smoking the soft-shell crabs before frying them adds another dimension to one of the Gulf’s best delicacies.

Ingredients

6 fresh soft shell crabs

1/3 cup No-Stick Grilling Marinade for Seafood

2 tsp kosher salt

1 tsp fresh ground black pepper

1 cup wood chips, soaked in water for 45 minutes

1 cup milk

2 whole egg

4 cups seasoned flour

2-3 quarts vegetable oil for frying

Instructions

Using kitchen shears, remove the eyes and gills from the soft shell crabs.

Brush the crabs with the non stick marinade and marinate for 20 minutes. Sprinkle with the salt and pepper.

Prepare the smoker. Drain the water from the wood chips and spread half of the chips over the hot coals. Place the crabs over indirect low heat. Smoke for 15 minutes, adding more chips when necessary to keep smoke billowing. Remove the crabs gently and chill.

Heat the oil to 350 degrees in a 8-quart heavy duty sauce pot, or a large cast iron skillet.

Whisk together the milk and egg in a mixing bowl.

Lightly coat the crabs in the seasoned flour. Place the crabs in the milk mixture and drain well. Place the crabs back in the seasoned flour, making sure that all surfaces are floured. Gently shake off excess flour. Fry crabs for 6-7 minutes, using a slotted spoon to turn them once while cooking. Remove the crabs from the oil and drain on paper towels. Serve immediately.

Yield: 6 servings

Recent Recipes

Grilled Tripletail with Lump Crab and Chive Beurre Blanc

Tripletail has always been my favorite Gulf fish. The old-timers used to say, "If you can see a tripletail, you can catch a tripletail." They have this peculiar habit of floating near the surface around buoys, crab traps, and other floating objects, often lying on their sides and appearing almost lifeless. This behavior makes them easy to spot and, if you're quick with your cast, easy to hook. The meat is mild, white, and flaky—perfect for grilling. Pairing it with lump crab and a chive beurre blanc elevates this dish to something truly special.

Potato Gratin

Potatoes are the one vegetable I could never give up. Fried, roasted, mashed, or scalloped—doesn’t matter, they’re always on the table in one form or another. This gratin is my favorite way to make them feel a little more special. It’s rich, creamy, and just decadent enough to make it feel like you’re putting in some extra effort. There’s a good bit of cheese in this recipe, but that’s exactly how it should be. The combination of sharp white Cheddar, gruyere, and Parmesan gives it the perfect balance of nuttiness, creaminess, and tang. And using Yukon gold potatoes instead of russets makes a big difference. They have just the right amount of starch to get creamy without getting mushy. This dish is a showstopper on the holiday table, but I’d eat it on a random Tuesday without hesitation.

Orange Cranberry Muffins

These muffins are like Christmas morning in a bite—bright, citrusy orange paired with tart, bursting cranberries. The combination feels like something you'd find in a festive basket dropped off by a thoughtful neighbor. Perfect for Christmas gift giving or to have on hand for guests throughout the holiday.

RobertStJohn.com