📝 About This Recipe
Experience the ultimate coastal delicacy with this modern, healthier take on a Chesapeake Bay classic. By utilizing the air fryer, we achieve that coveted, shatteringly crisp exterior without the mess or heavy oils of deep-frying, allowing the sweet, oceanic flavor of the crab to truly shine. Paired with a zesty, homemade remoulade, these crabs offer a sophisticated balance of crunch, spice, and succulent seafood sweetness.
🥗 Ingredients
The Crabs
- 4 pieces Soft shell crabs (cleaned, prime or jumbo size)
- 1/2 cup Buttermilk (for soaking)
- 1 tablespoon Hot sauce (like Crystal or Frank's RedHot)
The Dredge
- 1/2 cup All-purpose flour
- 1/2 cup Yellow cornmeal (fine ground for extra crunch)
- 2 teaspoons Old Bay seasoning
- 1/2 teaspoon Smoked paprika
- 1/2 teaspoon Garlic powder
- 1/4 teaspoon Black pepper (freshly cracked)
- 1 bottle Cooking spray (High-heat oil like avocado or grapeseed oil)
Spicy Remoulade Sauce
- 1/2 cup Mayonnaise (high quality)
- 1 tablespoon Dijon mustard
- 1 tablespoon Capers (drained and finely chopped)
- 1 teaspoon Lemon juice (freshly squeezed)
- 1 tablespoon Fresh parsley (finely minced)
👨🍳 Instructions
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1
If your crabs aren't pre-cleaned, use kitchen shears to cut off the face (about 1/4 inch behind the eyes), lift the side flaps to remove the gills, and flip the crab over to remove the 'apron' or tail flap.
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2
Pat the cleaned crabs very dry with paper towels. Removing excess moisture is the secret to a crispy result rather than a soggy one.
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3
In a shallow bowl, whisk together the buttermilk and hot sauce. Submerge the crabs in the liquid and let them soak for 10 minutes.
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4
In a separate wide, shallow dish, whisk together the flour, cornmeal, Old Bay, smoked paprika, garlic powder, and black pepper until well combined.
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5
Preheat your air fryer to 400°F (200°C) for at least 5 minutes to ensure the basket is hot.
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6
Lift one crab from the buttermilk, allowing the excess to drip off. Place it into the flour mixture, pressing gently so the dredge adheres to every crevice and the legs.
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7
Shake off any heavy excess flour and place the crab on a clean plate. Repeat with the remaining crabs.
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8
Generously spray both sides of the breaded crabs with the high-heat cooking oil. You want to see no dry flour spots for the best golden-brown finish.
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9
Place the crabs in the air fryer basket in a single layer, ensuring they do not touch. You may need to cook in batches depending on the size of your air fryer.
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10
Air fry at 400°F for 6 minutes. Carefully flip the crabs using silicone-tipped tongs.
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11
Spray any remaining dry spots with oil and cook for an additional 4-6 minutes until the shell is reddish-orange and the coating is deeply golden and crispy.
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12
While the crabs cook, stir together all the remoulade ingredients in a small bowl and refrigerate until ready to serve.
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13
Remove the crabs from the air fryer and let them rest on a wire rack for 2 minutes to allow the steam to escape without softening the bottom crust.
💡 Chef's Tips
Always pat the crabs dry before the buttermilk soak to ensure the coating sticks properly. Do not overcrowd the basket; air circulation is what creates the 'fried' texture. If the coating looks 'dusty' halfway through cooking, give it an extra spray of oil to hydrate the flour. Use a high-smoke point oil spray like avocado oil; avoid aerosol sprays with lecithin as they can damage air fryer coatings. For an extra-thick crust, you can double-dredge by dipping back into the buttermilk and flour a second time.
🍽️ Serving Suggestions
Serve on a toasted brioche bun with lettuce and tomato for the ultimate soft shell crab sandwich. Pair with a crisp, chilled Sauvignon Blanc or a light pilsner to cut through the richness. Serve alongside a fresh, vinegary coleslaw and corn on the cob for a classic summer feast. Add a few lemon wedges on the side to brighten the savory flavors of the Old Bay seasoning. For an appetizer, serve the crabs whole on a bed of microgreens with the remoulade in a ramekin for dipping.