Ingredients
2
cups well-shaken buttermilk
8
live soft-shelled crabs (preferably 4 to 5 inches wide), cleaned
About 2 qt vegetable oil for frying
1
cup self-rising cake flour
Accompaniment: cilantro-lime tartar sauce
Directions
1.
Whisk together buttermilk, eggs, salt, and pepper and pour into a 3-quart shallow dish. Add crabs and soak, covered and chilled, 1 hour.
2.
Heat enough oil to measure 2 inches deep in a wide 4-quart heavy pot (about 4 inches deep) to 375°F.
3.
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.
4.
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.
6.
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.
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