• Soft-shell crabs; thawed if frozen
  • Egg whites
  • Water
  • All-purpose flour
  • Salt and pepper; to taste
  • Oil for deep frying


Prepare batter by whisking egg whites and water (50 percent egg whites, 50 percent water). Sift flour seasoned with salt and pepper. Dip crabs in batter, drain then lightly dredge in flour. Shake to remove excess flour. Deep fry at 375 F for about 3 minutes or until lightly browned and crispy. Turn crabs often while cooking.