Cornmeal-Crusted Soft-Shelled Crabs with Cilantro-Lime Tartar Sauce
Cornmeal-Crusted Soft-Shelled Crabs with Cilantro-Lime Tartar Sauce might be just the main course you are searching for. One portion of this dish contains approximately 14g of protein, 10g of fat, and From preparation to the plate, this recipe takes roughly 75 hours. Head to the store and pick up qt vegetable oil, accompaniment: cilantro-lime tartar sauce, cornmeal, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.
Whisk together buttermilk, eggs, salt, and pepper and pour into a 3-quart shallow dish.
Add crabs and soak, covered and chilled, 1 hour.
Heat enough oil to measure 2 inches deep in a wide 4-quart heavy pot (about 4 inches deep) to 375°F.
Whisk together flour and cornmeal and transfer to a large sealable plastic bag. Lift 1 crab out of buttermilk, letting excess drip off, and shake in bag to coat with flour. Knock off excess flour and transfer to a tray. Repeat with remaining crabs, arranging them in 1 layer as coated.
Deep-fry crabs, 2 at a time, turning over halfway through frying (watch out for popping), until golden brown, 3 to 5 minutes. Return oil to 375°F between batches.
Drain crabs on paper towels and serve with tartar sauce.
If you can't find self-rising cake flour, you can use 1 cup all-purpose or cake flour mixed with 2 teaspoons baking powder and 1/4 teaspoon salt.