Eat Gulf Seafood

Fried Soft-Shell Crabs with Rémoulade Sauce

Fried Soft-Shell Crabs with Rémoulade Sauce
Find Wild Gulf Seafood near you »



Prep Time:






  • 6 Soft-shelled crabs cleaned
  • 1 Egg beaten
  • 12 cup Milk
  • 1 cup Flour or corn meal or corn flour
  • 1.5 tbsp Cajun seasoning
  • 4 cups Vegetable oil
  • 12 cup Chili sauce
  • 12 cup Mayonnaise
  • 3 tbsp Dijon mustard
  • 2 tbsp Lemon juice fresh
  • 2 tbsp Green onions minced
  • 2 tbsp Capers
  • 1 tbsp Horseradish
  • 1 tsp Worcestershire sauce
  • Hot sauce to taste
  • Freshly ground pepper to taste


  1. Whether it’s on the stove or in the backyard fryer, start by getting your oil good and hot, to the tune of 350-375, with 360 being the sweet spot.
  2. Rinse the crabs and pat dry. Because you’re about to fry up the whole crab, there’s a little maintenance that needs to be done. While every part of the crab is edible, there are a couple that can distract from the overall flavor of the dish. The eyes have a tendency to taste bitter, so simply take a pair of kitchen shears and remove them with a couple snips. Next, the “apron” (the Washington Monument-shaped central piece on the underside of the crab) is easily removed with your fingers and shears. Then go after the spongy gills located just underneath the shell on either side. Peel back the shell with your fingers and scrape out the gills with a finger.
  3. Combine the egg and milk in a shallow bowl and beat well. Add in and mix the all-purpose flour, corn flour, corn meal and Cajun seasoning in a shallow bowl.
  4. Dip each crab in the egg mixture, making sure you soak it thoroughly and drain off the excess. Gently dredge the crabs in the seasoned flour mixture until they are thoroughly coated but not clumpy or caked.
  5. Now you can gently slip the crabs into the oil, making sure you don’t create a splash and send searing hot oil all over the place. Fry each crab for 3 minutes on each side or until it’s crispy golden brown and cooked through.
  6. Let cool for a few minutes.
  7. For the Rémoulade sauce: Combine chili sauce, mayo, mustard, lemon juice, green onions, capers, horseradish, and Worcestershire sauce in a bowl (or blender before you add the capers) and mix together. Adjust the seasonings (especially the hot sauce) to taste.
  8. Drizzle the Rémoulade sauce over the top of each soft-shell crab or use it just like tartar sauce or ketchup.

Compliments of Alabama Gulf Seafood