Ginger Softshell Crabs

One of the great benefits of living in the Mid-Atlantic is the availability of the blue crab. I was at Crosby Crabs and saw the soft shells in the case. I requested that they remove the lungs and other things and then took the good parts home. I went kinda Asian but mostly for flavors that would help the crab shine. I chose ginger, garlic, and some hot sauce. Now the batter. I wanted a light batter for shallow frying. Normally you would use club soda, but I used ginger ale. I hope you like it.

2 soft shell crabs cleaned
1 cup flour
1/3 cup corn starch
2 teaspoons ginger powder
1/2 teaspoon OldBay seasoning
1 teaspoon garlic powder
12 ounces ginger ale.
1 teaspoon Worcestershire
Favorite coleslaw

Oil for cooking.

In a pie pan add flour, corn starch, ginger powder, garlic powder, and Old Bay, then mix.

Add ginger ale and mix.

Add Worcestershire sauce and mix

Heat large fry pan to medium and add thin layer of cooking oil.

Dip crabs in batter and coat.

Fry crabs for 4 minutes per side until brown and crispy.

Serve with coleslaw.

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