The Blog

While in New York a few weeks ago, my cousins and I stumbled into a seafood market in Chinatown. I saw the live blue crabs and couldn’t resist. Within seconds, we had all agreed to having a major crab feast for dinner that night. I was in charge of the blue crabs.

Here’s the recipe and instructions:

Ingredients: one egg, all-purpose flour, Kosher salt, pepper, five-spice seasoning, Old Bay seasoning, garlic powder, jalapenos, green onions, vegetable oil (for deep frying), and six to eight live (or dead, if you must) soft shell (blue) crabs.

Step 1: Put live crab in egg-wash

Step 2: Put crab in flour batter (after combining all dry [powdered] ingredients)

Step 3: Deep fry those bastards in hot oil (until golden brown and crispy)

Step 4: Drain finished crab in bowl, make garnish: deep fry (in fresh oil) chopped jalapenos and green onions.

Step 5: Top crabs with garnish and extra seasoning (all dry ingredients except the flour)

Eating them:

You can eat the crabs shell and all. The claws have meat that you should break open and eat. The body has a little meat, but be careful not to eat all the body. Most of it is crab organs, etc.

Photos courtesy of Racquel Payton (my cousin)