One of the best parts of spring in the Low Country is the arrival of local soft-shell crabs. This occurs as the water temperature rises and blue crabs molt, losing their hard shells to allow them to grow larger every year. During this short window of time, crabs are at their best to be eaten whole. In the Clubhouse, members typically prefer their crabs quickly fried so that they are very crispy; sautéing the crabs offers another cooking method just without the truly wonderful crispy exterior.
1-2 Cups Buttermilk
Seasoned Flour (AP Flour, Salt, Black Pepper, Cayenne, Garlic Powder, Onion Powder, Old Bay Seasoning)
1-2 Soft Shell Crabs per Person
Peanut Oil for Frying at least 4” deep in a heavy Bottom Pot heated to 350°
Method: Dredge crabs in buttermilk and then in seasoned flour and immediately place in hot oil and cook for 4 minutes, being careful of splattering grease. Fry in batches keeping them warm in the oven on brown paper to absorb any oil.
Sauce Suggestions: We love serving crabs with remoulade sauce with fresh lemon wedges or a Thai chili sauce made with white vinegar, sugar, chili pepper flake and kaffir lime leaves accompanied by fresh cilantro and a cucumber salad made with rice vinegar.