Try this:
Recipe courtesy Gourmet Magazine
2 cups well-shaken buttermilk
2 large eggs
1 tablespoon kosher salt
1 teaspoon black pepper
8 live soft-shelled crabs (preferably 4 to 5 inches wide), cleaned
Vegetable oil, for frying
1 cup self-rising cake flour, see cook's note
1 cup yellow cornmeal
Vegetable oil, for frying
Accompaniment: Cilantro Lime Tartar Sauce, recipe below
Whisk together buttermilk, eggs, salt, and pepper and pour into a 3-quart shallow dish. Add crabs and soak, covered and chilled, for 30 minutes to 1 hour.
Heat enough vegetable oil to measure 1-inch deep in a wide shallow skillet to very hot.
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. Shallow-fry the crabs, 4 at a time, turning over halfway through frying (watch out for popping or use a frying screen), until golden brown, 3 to 5 minutes. Reheat oil to very hot between batches. Drain crabs on paper towels and serve with tartar sauce.
Cooks' note: 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.
Cilantro-Lime Tartar Sauce:
1 cup mayonnaise
1/4 cup chopped dill pickles
1/4 cup chopped red onion
1/2 cup chopped fresh cilantro
2 tablespoons drained capers, chopped
1 tablespoon fresh lime juice, or to taste
2 teaspoons minced fresh jalapeno chile (including seeds)
Stir together all sauce ingredients. Refrigerate until ready to use.
Yield: 1 1/2 cups
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Easy