Soft-shell crabs
Ingredients
300ml/½ pint vegetable oil, for deep frying
8 soft-shell crabs
100g/3½oz plain flour
salt and freshly ground black pepper
Preparation method
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Pour the vegetable oil into a large pan and heat until a small cube of bread turns golden-brown in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
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Place the flour in a dish and add salt and freshly ground black pepper, to taste.
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Roll the crabs in the seasoned flour and shake off the excess.
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Carefully add the crabs to the hot oil and deep fry until golden-brown and crisp. Remove from the pan with a slotted spoon and drain on kitchen paper. Serve immediately.
