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Fried Soft Shelled Crab Waffle
Course: Sandwiches4
servings30
minutes40
minutesIngredients
- Waffles:
1 cup 1 flour
2 tsp 2 baking powder
1/4 tsp 1/4 salt
1/8 cup 1/8 sugar
1 1 egg, separated
1 cup 1 milk
- Soft-Shelled Crabs:
4 4 soft-shelled crabs
2 2 eggs
1 1 milk
1/2 cup 1/2 Italian dressing
1 tbsp 1 creole seasoning
1/2 tsp 1/2 garlic powder
1/2 tsp 1/2 onion powder
1 tsp 1 hot sauce
1 tsp 1 cayenne pepper
salt and fresh black pepper
2 cups 2 all-purpose flour
3/4 cup 3/4 cornstarch
2 tbsp 2 creole seasoning
1/2 tsp 1/2 salt
1/2 tsp 1/2 cayenne pepper
1 tsp 1 lemon pepper seasoning
peanut oil, for frying
- Lemon Cream Sauce:
1 cup 1 arugula
1 tsp 1 extra-virgin olive oil
2 2 minced shallots
1 cup 1 heavy cream
1 tsp 1 grated lemon zest
2 tbsp 2 lemon juice
Directions
- Waffles:
- Sift the dry ingredients together in a large bowl. Separate the eggs. In small bowl, beat egg whites until stiff. Mix together the egg yolk, milk and oil and stir slightly. Add to dry ingredients and mix well. Fold in beaten egg whites. Cook in waffle iron.
- Fried Soft Shelled Crabs:
- Clean the crabs and rinse them off. Combine the eggs, milk, Italian dressing, Creole seasoning, garlic powder, onion powder, hot sauce, cayenne pepper, salt and black pepper in a bowl. Put crabs in liquid mix. Mix it all up and marinade it for 30 or more minutes in the refrigerator.
- In another bowl, mix the flour, cornstarch, Creole seasoning, salt, cayenne pepper, and lemon pepper. Dredge the crabs in the dry mix and let sit a minute or so moving them around just a little. Use peanut oil, about 1 1/2″ in the pan depending upon the pan depth.
- Heat to 375ºF (hot oil will burn you badly, be careful). Place the crabs in the oil leaving a 1″ space between them, in other words don’t try to fry too many at a time. Overloading the pan will cool the cooking oil too much and you’ll get soggy crabs.
- Stir them around every 10 seconds or so. Cook them about 3 minutes flipping a few times. I watch the bubbling to judge the doneness, I don’t time them. Let them fry until they bubble lightly. If they quit bubbling completely they are overcooked.
- With practice you can get each piece done perfectly. You cannot tell how done the crabs are by the outer color, it’s all in the bubbles! Remove the crabs and place on paper towels. Move them around so the grease is soaked up. Transfer them to another pan with more paper towels and cover with paper towels. Let the oil come back to 365ºF for the next batch!
- Lemon Cream Sauce:
- In a small pot, heat oil over medium. Add shallots, season with salt and pepper, and cook, stirring, until tender, 4 minutes. Add cream and lemon zest. Bring to a boil and cook until slightly thickened, 8 minutes. Add lemon juice and season to taste with salt and pepper.
- Assembly:
- Place the waffle on the plate and top half of it with the fried soft shell crab. Top with arugula and the lemon cream sauce and enjoy!
Notes
- Remember, the oil cools as you cook. If you don’t have a frying thermometer get one, guessing just won’t get it! If the oil gets too hot turn the fire off and let it cool to the right temperature. If the oil smokes you’ve probably ruined it. A thermometer prevents all of this trouble.
Inspired by Viva la Waffle
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