When a reader recently left a comment that they got some great soft-shell crabs from a supplier that I had featured a while back, I immediately gave the supplier a call and got 4 kilos of spectacular and nicely large (relatively speaking) frozen soft-shell crabs. I defrosted a dozen or so of the crabs, dried them and seasoned them with salt and pepper dipped them in a light tempura like batter, and deep fried them in lard.
It only took a few minutes to cook them and the outer crust or coating turned a very appetizing golden brown. They were crisp on the outside and soft and tasty on the inside. I made a quick dipping sauce of mayonnaise and some blood orange juice.
This was served over a salad of thinly sliced fennel, blood oranges and arugula and other greens. Garnished with fennel sprigs. A nice and easy dinner dish. Unusual but simple to prepare. Would love to do a version of deep-fried soft-shell crabs at the restaurants someday soon.