Fried Soft Shell Crab

Summer / Fall / Winter / Spring / Deep-Fry / LouAna / Main Dish / Peanut Oil /


A wonderful Creole dish that’s perfect for the seafood lovers in your family.


30 minutes


Serves: 4 soft shell crabs


4 jumbo soft shell crabs, cleaned
2 eggs
1 cup milk
4 teaspoons Tony Chachere’s® Original Creole Seasoning
½ lemon
4 cups flour
4 cups LouAna® Peanut Oil for frying

Garnish (optional):
4 sprigs cilantro
2 tablespoons sliced green onions
2 tablespoons minced garlic


Season soft shell crab with 1 teaspoon Creole seasoning.

In a bowl, beat together eggs, milk and 1 teaspoon of Creole seasoning.

Season flour with remaining Creole seasoning. Preheat LouAna Peanut Oil to 350°F.

Dredge soft shell crab in flour, completely coating crab with flour. Dip in milk and egg batter and dredge back in flour.

Carefully drop crab in preheated oil and fry until golden brown, about 4-5 minutes, turning several times.

Allow cooked crab to drain on paper towels before serving.


There are two options when frying soft shell crab. You can take the traditional approach and use propane fryers. They should be used outdoors in accordance with the manufacturer’s safety procedures. Never use them on a wooden deck or leave them unattended. The second option is to use a Masterbuilt® Electric Deep Fryer that can be used indoors on kitchen countertops, tables, inside garages, and on covered patios. Be sure to always keep children and pets away. But either way you choose, always remember:
• Wear oven mitts.
• Avoid use of alcohol and keep a fire extinguisher nearby, as you would with any type of cooking.


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