Chef Raul Rodriguez’ Fried Soft Shell Crab Recipe
Fulton Fish Market
A big THANK YOU for the beautiful recipe to Chef Raul Rodriguez of Glenn’s Diner in Chicago!
1 dozen soft shell crabs, dressed
2 cups buttermilk
2 cups Drake’s flour or all purpose flour seasoned with salt & pepper
Soak the crab for at least 1 hour in buttermilk.
Coat with Drake’s flour or all purpose flour seasoned with salt and pepper.
Deep fry 5 minutes until golden brown. Or pan fry approximately 8-10 minutes.
Serve over creamy polenta or with coleslaw and grilled vegetables on the side.