New Orleans Fried Soft Shell Crabs


  • 6 soft shell crabs, cleaned
  • 1 cup evaporated milk
  • 2 cups corn flour
  • oil for deep frying

This is a recipe that is adapted from the famous seafood house Casimentos in New Orleans. It has a very few ingredients and is very easy to prepare. Remember that you can eat the whole crab, soft shell and all.

  • Have the eyes and gills removed by you seafood monger
  • Add the evaporated milk to a large bowl and submerge the crabs, several at a time.
  • In another bowl add the corn flour.
  • Dredge the crabs in the corn flour and shake off the excess.
  • Meanwhile in a large sauce pan or deep fryer, heat the oil to 350 degrees.
  • Place the crabs (legs first) in the hot oil. Fry only 2 at a time to keep the oil from loosing too much heat.
  • Fry until golden and crispy.

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